Celery Root Bisque with Walnut-Parsley Gremolata
Food and Wine Magazine, Nov 2016, p. 132
This recipe was fine but needs a little work because the soup was a bit too watery; however, it had good flavor. The walnut-parsley gremolata was surprisingly delicious and a necessary addition.
Ingredients: celery root, leek, chunk of Parmigiano-Reggiano cheese, chicken stock or broth, walnuts, parsley, heavy cream, garlic, butter, extra-virgin olive oil, Kosher salt and pepper
- Add a couple of small potatoes next time to thicken up the soup.
- Add croutons to the top for extra crunch!