Begin by peeling and dicing the celery root into 1-inch chunks. Make sure to keep the pieces uniform so they cook evenly. Thinly slice the leek and gently crush the garlic cloves. This is your time to stack your prep station with all your beautiful vegetables.

In a large pot, melt the butter over medium heat. Adding in the leeks, cook them until soft—about 5 minutes. You want them translucent, not browned. Toss in the crushed garlic and sauté for an additional minute until fragrant. Your kitchen should start smelling incredible at this point.

Add the diced celery root to the pot. Sauté it with the leeks and garlic for a few minutes, stirring occasionally. This step enhances the flavors significantly. Then, pour in the chicken or vegetable broth, and don’t forget to toss in the Parmigiano-Reggiano rind. Bring to a gentle simmer.

Once it’s simmering, season with sea salt and ground white pepper. This will help bring out the natural flavors of the celery root. Let it all cook—cover it and allow the mixture to simmer for about 30 minutes, until the celery root is tender and easily pierced with a fork.

After the celery root is tender, remove the pot from heat. Discard the Parmigiano-Reggiano rind and use a handheld immersion blender to puree the soup until smooth. If you don’t have an immersion blender, carefully transfer it to a countertop blender in batches. This process transforms it into a creamy delight.

With the soup blended, return it to low heat. Stir in heavy cream and lemon zest, and adjust seasoning if necessary. This is where the magic happens—the soup becomes creamy and bright.

Pour the soup into bowls and garnish with toasted walnut pieces and a drizzle of olive oil. Trust me; the crunch adds another layer of texture that you’ll love.