Preheat oven to 350 degrees F. Line a small baking sheet with parchment paper.

Place the extra virgin olive oil in a bowl. Toss to coat the cubes completely.

Transfer the oil coated bread pieces to the baking sheet and sprinkle the cubes with the grated aged gouda cheese.

Place in oven and bake for 30 minutes or until the cubes are golden and crispy.

In the meantime, while the croutons are baking, peel and dice the shallots.

Peel the parsley root and chop it into small pieces.

Heat the butter in a large saucepan over medium heat. Add the diced shallots and cook until they become soft and transparent, stirring often. Add the parsley root pieces and stir to combine. Cook for about 5 minutes or until the parsley root becomes tender.

Add the dry white wine and vegetable broth to the pan and season with salt and freshly ground pepper to taste. Bring the mixture to a boil.

Cover the saucepan, turn the heat down to low and let simmer for 20 minutes.

Check on the croutons and when ready, remove them from the oven and set aside to cool.

Wash the fresh parsley and pat dry. Chop the parsley separating the stems from the leaves. Discard the stems.

Add the heavy cream to the soup mixture. Stir to combine.

Add the fresh parsley reserving about 2 tablespoons for garnish. Let cook for 5 minutes, stirring occasionally.

Use an immersion blender to purée the mixture until smooth. Alternately, you can transfer the mixture to a blender or food processor to blend and then transfer it back into the saucepan to keep warm.

Add the celery salt and more salt and freshly ground pepper to taste.

Transfer the soup to bowls, garnish with the gouda cheese croutons and fresh parsley and serve.