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Nutritional Info
  • Servings Per Recipe: 6
  • Amount Per Serving
  • Calories: 187.9
  • Total Fat: 4.1 g
  • Cholesterol: 4.1 mg
  • Sodium: 371.9 mg
  • Total Carbs: 28.1 g
  • Dietary Fiber: 4.8 g
  • Protein: 4.0 g

View full nutritional breakdown of Celeriac Parsnip Soup calories by ingredient
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Celeriac Parsnip Soup

Submitted by: ANNE-ELIZ

Introduction

Celeriac and Parsnips from the Greenmarket inspired this soup. Celeriac and Parsnips from the Greenmarket inspired this soup.
Number of Servings: 6

Ingredients

    Parsnips, 2 parsnip (9" long)
    celeriac, 3 cup
    low-sodium vegetable broth, 4 cup
    White Wine, 6 fl oz
    Water, tap, 1 cup (8 fl oz)
    baby red potato - small - one potato, 2 serving
    Onions, raw, 1 large
    Bay Leaf, 1 tbsp, crumbled
    Thyme, ground, .5 tbsp
    Salt, 1 tsp
    Butter, unsalted, 1 pat (1" sq, 1/3" high) (
    Olive Oil, 1 tbsp
    Nutmeg, ground, .5 tsp
    Pepper, black, .5 tsp
    Half and Half Cream, 2 tbsp
    Milk, nonfat (skim milk), .5 cup
    Celery, raw, 2 stalk, large (11"-12" long)
    Garlic, 3 clove

Tips

I garnished the bowls of soup with crumbled bacon, a dollop of sour cream and chopped parsley.


Directions

Peel and chop parsnip and celeriac

Roast parsnips and celeriac tossed with some oil in a 350 degree oven for about a half hour

SautÚ onion celery, garlic until soft

Add wine and let reduce

Add potato, stock, thyme and bring to a boil.

Reduce heat and simmer about 20 minutes

Add celeriac and parsnips; cook for about 10 to 15 minutes more, until vegetables are tender.

Remove from heat and cool slightly.

Puree in blender or with an immersion blender until smooth.

Return to pot and add nonfat milk and half and half.

Season with salt, pepper,nutmeg

Add more milk if a thinner soup is desired.

Serving Size:áMakes about 6 two cup servings






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