Celeriac Parsnip Soup

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

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

Peel and chop parsnip and celeriac

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

Sauté 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: Makes about 6 two cup servings