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Celeriac Soup With Parsley Purée

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“From Australia the Beautiful Cookbook; New South Wales. “Celeriac has a fairly short season beginning in autumn and lasting into winter. This recipe is from Robin Howard, the chef and owner of a restaurant in Goulburn.” A food processor is referenced in the directions.”

Ingredients Nutrition


  1. Melt butter in heavy pot over medium-low heat. Add the celeriac and cook, stirring occasionally, until golden, about 20 minutes. Add the apple and cook, stirring, until the apple is tender, another 10 minutes. Stir in the stock. Strain soup through a fine-mesh sieve or a food mill fitted with the coarse blade. Return soup to the pot, season to taste with salt and pepper and reheat.
  2. For parsley purée, fit food processor with the metal blade. Add parsley, pine nuts, salt and pepper to taste. Process until smooth. With the processor running slowly, gradually pour in the olive oil; the mixture should be thick.
  3. To serve, spoon 1 tablespoon of the parsley purée into each warmed soup bowl. Ladle the soup into the bowls and serve immediately.

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