The Garden & Saucier
Celery Root Vichyssoise with Gremolata Oil and Chopped Hazelnuts
The Strategy:
Simmering celery root and potatoes in a rich chicken stock creates a creamy, velvety base that is incredibly smooth when pureed. Swirling in fresh cream after chilling adds a luxurious richness that pairs beautifully with the earthy root vegetables. Top each bowl with a homemade lemon-garlic gremolata oil and toasted hazelnuts for a bright finish and a satisfying crunch.
Ingredients
- 2 teaspoons butter
- 1 whole leek, washed, white parts only, chopped, about 1 cup
- 6 cloves garlic, peeled and crushed
- 2 celery roots, peeled and cut into 1-inch pieces, about 4 cups
- 2 large Idaho potatoes, peeled and cut into 1-inch pieces, about 4 cups
- 1 ounce Parmesan cheese rind, about a 2-inch piece
- 6 cups homemade chicken stock or prepared low sodium broth
- 1 teaspoon kosher salt
- ½ teaspoon white pepper
- ½ cup heavy cream
- 2 tablespoons chopped fresh parsley
- Zest of 1 medium lemon, about 2 teaspoons
- 2 cloves garlic, peeled and minced
- ¼ cup olive oil
- 2 tablespoons hazelnuts, toasted, chopped
Instructions
- Melt the butter in a large pot over medium heat.
- Add the leek and crushed garlic and cook until the leeks are soft, about 5 minutes.
- Add the celery root, potatoes and chunk of cheese.
- Pour in the chicken stock and bring to a simmer.
- Cover the pot and simmer the soup until the celery root and potatoes are tender, about 20 to 30 minutes.
- Season with salt and pepper.
- Turn off the heat.
- Mix together the parsley, lemon zest, and minced garlic with a small whisk. Slowly whisk in the olive oil to form a loose paste.
- Remove the Parmesan rind from the soup and discard. Use a food processor, blender or immersion blender to puree the soup. You want the soup to be very smooth. If you are one of those crazy perfectionist types, you can pass the pureed soup through a fine sieve to get rid of any large pieces.
- Pour the soup into a large bowl.
- Cover with plastic wrap and chill for at least four hours or overnight.
- Remove the chilled soup from the fridge.
- Stir in the cream. Taste and season with additional salt if needed. Ladle the soup into bowls. Use a spoon to drizzle the gremolata oil on the top of the soup.
- Sprinkle with chopped toasted hazelnuts.
Cook’s Tip
Celery root is also called celeriac (although they are really not the same thing) and are usually found near the turnips and beets in the grocery store. The bulb is browned and craggy looking and has a flavor that is a cross between celery and parsley. Today, you can find celery root that has already been peeled and diced for you. But, chopping your own, fresh from the market, is the way to go!
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The Heart of the Table
This chilled vichyssoise is an elegant, refreshing addition to the table, bringing a touch of refined French bistro style to the meal. Its smooth texture and sophisticated garnishes make dining feel slow and celebratory, prompting guests to savor every cool, creamy spoonful.
- a set of organic, hand-glazed stoneware soup bowls in a soft sage green
- a fine-blade microplane zester with an ergonomic soft-grip handle
- a teardrop weighted stainless steel bar spoon with a twisted stem
- a solid copper balloon whisk to perfectly aerate ingredients
- a wide, copper-plated wire cooling rack to ensure perfect airflow
- a pair of professional-grade stainless steel locking kitchen tongs
Neighborly Grace
- THE PRESENTATION: Ladle the soup into pre-chilled shallow bowls, drizzling the bright green gremolata oil in a delicate spiral and scattering a few chopped toasted hazelnuts in the center.
- THE POUR: A crisp, dry French Sauvignon Blanc or a cold sparkling water infused with lemon wheels.
- THE VIBE: Coastal Dining Room. A gentle breeze cools the evening as everyone enjoys the smooth, chilled soup before a summer dinner.
