Celery Root Soup with Lemony Crab

Celery root is an unsung hero in the root vegetable world. The knobby-looking root vegetable has a slightly sweet and nutty flavor with a taste that’s sometimes compared to a combination of celery, parsley, and parsnip. To bring out the natural sweetness of celery root and concentrate its flavors, F&W recipe developer Nicole Hopper roasts the celery root along with shallots, apple, and garlic, then puréeing them into a silky-smooth soup.

Jordan Smelt of Lucian Books and Wine in Atlanta, recommends pairing the soup with an Alzinger Loibner Loibenberg Grüner Veltliner Smaragd. “When it comes to pairings, the weight and texture of how a wine feels with a dish is just as important as complementary flavors,” he says. “Most Grüner Veltliners are sprightly and lean, which is why they’re ideal for salads or roasted vegetables. However, balancing out the creamy texture of this soup with crab requires a rounder, riper expression, and this Alzinger Loibner Loibenberg Grüner Veltliner Smaragd fits the bill perfectly.”

Is celery root the same as celeriac?

Yes, celery root and celeriac refer to the same vegetable and are interchangeably. Celery root is more commonly used in American English, while celeriac is more commonly used in British English.

Notes from the Food & Wine Test Kitchen

Jumbo lump crabmeat can be pricey, so for a less expensive option, you can use regular lump crabmeat instead — the chunks of crab will be a bit smaller, but the salad will be equally delicious. 

When zesting the lemon for the crab salad, avoid grating any of the white pith beneath the peel, as it tends to have a bitter flavor.

Suggested pairing

Serve this soup with a glass of Weingut Leo Alzinger Loibner Loibenberg Grüner Veltliner Smaragd.

Make ahead

The soup can be stored in an airtight container in the refrigerator for up to three days. To serve, reheat the soup over low heat, stirring often. The crab salad can be stored in an airtight container in the refrigerator for up to four hours.