Creamy Celery Root Soup With Candied Walnuts

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Photo by Marcus Nilsson
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  • Serves 6
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    Nutritional Information

    Per Serving

    • Calories 340 calories
    • Fat 21 g (9 g saturated fat)
    • Cholesterol 45 mg
    • Sodium 770 mg
    • Protein 6 g
    • Carbohydrate 34 g
    • Sugar 12 g
    • Fiber 7 g
    • Iron 2 mg
    • Calcium 161 mg

Heat oven to 350° F. Toss the walnuts, butter, brown sugar, cayenne, and a pinch of salt on a rimmed baking sheet. Roast, tossing once, until golden and glazed, 8 to 10 minutes.

Meanwhile, heat the oil in a large pot over medium heat. Add the onion, 1 teaspoon salt, and ½ teaspoon black pepper. Cook, stirring occasionally, until the onion is tender, 6 to 8 minutes. Add the broth, celery root, and apple, cover, and bring to a boil. Reduce heat and simmer until the vegetables are tender, 12 to 14 minutes. Puree the soup, in batches if necessary, until smooth. (A regular or immersion blender will both work.) Return to the pot and stir in the cream.

Serve the soup topped with the nuts.

Ingredients

  1. Check ½ cup walnuts, finely chopped
  2. Check 1 tablespoon unsalted butter, melted
  3. Check 1 tablespoon brown sugar
  4. Check ½ teaspoon cayenne pepper
  5. Check Kosher salt and black pepper
  6. Check 1 tablespoon olive oil
  7. Check 1 onion, chopped
  8. Check 8 cups low-sodium vegetable broth
  9. Check 3 pounds celery root, peeled and cut into 1-inch pieces
  10. Check 1 apple, peeled and chopped
  11. Check ¾ cup heavy cream or half-and-half

Directions

  1. Heat oven to 350° F. Toss the walnuts, butter, brown sugar, cayenne, and a pinch of salt on a rimmed baking sheet. Roast, tossing once, until golden and glazed, 8 to 10 minutes.
  2. Meanwhile, heat the oil in a large pot over medium heat. Add the onion, 1 teaspoon salt, and ½ teaspoon black pepper. Cook, stirring occasionally, until the onion is tender, 6 to 8 minutes. Add the broth, celery root, and apple, cover, and bring to a boil. Reduce heat and simmer until the vegetables are tender, 12 to 14 minutes. Puree the soup, in batches if necessary, until smooth. (A regular or immersion blender will both work.) Return to the pot and stir in the cream.
  3. Serve the soup topped with the nuts.