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Celery Root and Sunchoke Soup with Walnut and Anchovy Breadcrumbs

Servings 4
Author Aran Goyoaga


  • 1 yellow onion, thinly sliced
  • 2 garlic cloves, sliced
  • 1/2 teaspoon fennel seeds, crushed with a rolling pin or a mortar and pestle
  • 2 celery stalks, diced
  • 2 teaspoons fresh thyme leaves
  • 1 (1-1/2 pound) celery root, peeled and diced
  • 5 sunchokes, (about 8 ounces) total weight, peeled and diced
  • 1 small russet potato, peeled and diced
  • 1 quart gluten-free chicken broth
  • Kosher salt and freshly ground pepper
  • 3 slices gluten-free bread
  • 3 anchovy fillets packed in olive oil
  • 1/4 cup walnuts, coarsely chopped
  • 1 tablespoon chopped parsley


  1. In a cast-iron pot over medium-high heat, warm 3 tablespoons of the olive oil. Add the onion, garlic, and fennel seeds. Cook, stirring occasionally, until softened and translucent, about 5 minutes. Add the celery, thyme, celery root, sunchokes, potato, chicken broth, and 1 teaspoon salt. Bring to a boil, reduce the heat, and simmer, covered, until the vegetables are tender, 25 to 30 minutes. Puree the soup in a blender, and season to taste with salt and pepper.

  2. Meanwhile, toast the gluten-free bread until it is dry and a little golden. Pulse it in the food processor to coarse crumbs or cut into small pieces.
  3. In a sauté pan over medium-high heat, warm the remaining 1 tablespoon olive oil and the anchovies and cook, avoiding oil splatter, until the anchovies are broken down, 30 seconds. Add the breadcrumbs and toss. Remove from the heat, add the walnuts and chopped parsley, and toss to combine.

  4. Ladle the hot soup into bowls, top with the walnut-breadcrumb mixture, and serve.