Appetizer: United States – Silky Riesling Celeriac-Parsnip Soup with Juniper and Caraway Rye Crumbs

Serving Size: 4

Approximate Time

Prep 20 min

Cook 25 min

Total 45 min

Ingredients

1 tbsp (15 ml) unsalted butter or duck fat
1 tbsp (15 ml) olive oil
1 small leek, white and light green parts only, thinly sliced
12 oz / 340 g celeriac (celery root), peeled and diced (about 2 cups)
8 oz / 225 g parsnips, peeled and diced (about 1 1 / 2 cups)
1 small tart apple (e.g., Granny Smith), peeled, cored, and chopped
1 small Yukon Gold potato, peeled and diced (optional, for extra silkiness)
1 small garlic clove, smashed
1 / 2 cup (120 ml) dry Riesling
3 cups (720 ml) low-sodium chicken stock or vegetable stock
2 juniper berries, lightly crushed
1 bay leaf
Kosher salt, to taste
Pinch ground white pepper
1 / 4 cup (60 ml) crème fraîche or heavy cream
1–2 tsp (5–10 ml) apple cider vinegar, to taste
2 tbsp (30 ml) finely snipped fresh chives, for garnish
Caraway Rye Crumbs (optional garnish):
1 cup (60 g) torn rye bread
1 tsp caraway seeds
1 tbsp (15 ml) duck fat or butter
Pinch salt

Instructions

Warm butter (or duck fat) and olive oil in a medium pot over medium heat. Add leek with a pinch of salt and cook until soft and translucent, 3–4 minutes.
Stir in celeriac, parsnips, apple, potato, and garlic. Season lightly with salt and cook, stirring, 4–5 minutes to sweat and coat the vegetables.
Pour in the Riesling and simmer 1–2 minutes, scraping up any fond, until reduced by about half.
Add stock, juniper berries, and bay leaf. Bring to a gentle simmer, cover partially, and cook until vegetables are very tender, 18–22 minutes.
While the soup simmers, make the Caraway Rye Crumbs (optional): In a small skillet, warm duck fat or butter over medium heat. Toast caraway seeds until fragrant, 30 seconds. Add torn rye bread and a pinch of salt; cook, stirring, until crisp and deeply golden, 3–5 minutes. Set aside.
Remove bay and juniper. Blend the soup until completely smooth and silky (use a high-speed or upright blender for best texture). If needed, thin with a splash of hot stock or water.
Return soup to the pot. Stir in crème fraîche (or cream). Season with white pepper and additional salt as needed. Brighten with apple cider vinegar to taste.
Ladle into warm bowls. Garnish with chives and a sprinkle of Caraway Rye Crumbs; optionally finish with a small drizzle of duck fat or good olive oil.