Celery Root And Scallion Soup With Fried Parsley
Ingredients
- 2 bunches scallions, sliced into ½-inch pieces (white and light green parts separated from darker greens)
- 1 medium celery root (about 1 pound), peeled and cut into 1-inch chunks
- 1 quart water or broth
- 1 to 2 tablespoons lemon juice, to taste
- Kosher salt and freshly ground black pepper
- 4 tablespoons olive oil
- 3 tablespoons parsley leaves, dried well
- Fresh bread for serving
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