- 1 tablespoon unsalted butter or olive oil
- 1 large leek, white and light green parts one, thinly sliced
- 5 garlic cloves, crushed
- 2.5 pounds (8cups) celeriac
- 1 two-inch chunk Parmigiano-Reggiano cheese — plus 1/4 cup grated cheese
- 2 cups chicken stock
- 1/2 cup pinenuts
- 1/4 cup extra virgin olive oil
- 1/4 cup parsley, coarsely chopped
- 1/4 cup dill, coarsley chopped
- 1/2 cup whipping cream (35%)
- salt and pepper to taste
- lemon zest to taste
In a large saucepan, melt the butter. Add the leek and garlic and cook over moderate heat, stirring occasionally, until softened, approximately 5 minutes. Add the celery root, Parmesan chunk, stock and 5 cups of water and bring to a simmer. Cover and cook over moderately low heat, stirring occasionally, until the celery root is tender, approximately 40 minutes.
Meanwhile, preheat the oven to 375F. Spread the pine nuts on a pie plate and toast for 5 to 7 minutes, until golden. Set aside to cool. Place the oil, lemon zest, chopped parsley and dill into a small bowl and mix well to create the gremolata.
Remove the chunk of Parmesan and pour the soup into a blender and purée until smooth. Pour into a clean saucepan and stir in the heavy cream; season with salt and pepper and reheat, if necessary. Serve topped with the gremolata, grated Parmesan and toasted pine nuts.