Recipe courtesy of Chris Fischer and Amy Schumer

Cold Celery Root Soup with Yogurt

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  • Level: Easy
  • Total: 55 min (includes cooling time)
  • Active: 20 min
  • Yield: 4 to 6 servings
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2 tablespoons olive oil

3 celery root bulbs, peeled and cubed

2 fennel bulbs, trimmed and cubed

2 cloves garlic or 2 tablespoons minced garlic scapes

Kosher salt

2 cups loosely packed fresh parsley leaves, plus chopped parsley, for serving

1 cup plain yogurt, plus more for serving

1 tablespoon fresh lemon juice

Bacon bits, for serving


  1. Put a stockpot over high heat and add the olive oil. Add the celery root, fennel and garlic and saute until beginning to brown, about 3 minutes. Season liberally with salt and add enough water to cover all the vegetables with a little to spare. Bring to a boil, then simmer until the vegetables are tender, about 5 minutes. Allow to cool for about 30 minutes.
  2. Add the cooled vegetables with their liquid to a blender. Add the parsley, yogurt, lemon juice and more salt as needed and blend well. Serve cold with a drizzle of yogurt, some chopped parsley and bacon bits. It's best the second or third day.