Instructions

For the soup:

In a large dutch oven set over medium high heat add the olive oil. Stir in the leeks and sauté until just softened, about 3 minutes. Stir in the celery root, garlic, apple, walnuts, and potato. Sauté the vegetables and nuts are deeply caramelized in parts, about 5 to 7 minutes.

Carefully pour in the stock and add a couple of hefty pinches of salt and a good bit of freshly cracked pepper. Bring the pot to a rolling boil then cover mostly and turn down the heat so the soup gently simmers.

Once all the vegetables are tender carefully transfer the mixture to a blender and blend until completely smooth.

Add more stock or a bit of water to get the desired texture. Taste and add more seasoning as needed.

Serve while warm with a generous shower of the walnut gremolata.

For the gremolata:

Combined the walnuts, rosemary, lemon zest and garlic in a small bowl. Add a pinch of salt and taste to adjust seasoning.

Store any leftover gremolata in a well sealed container in the fridge. Add to salads and soups as needed.

A food processor works wonders for the task of chopping all of these ingredients into a course sprinkle of sorts.