Celeriac Parsnip SoupSubmitted by: ANNE-ELIZ
IntroductionCeleriac and Parsnips from the Greenmarket inspired this soup. Celeriac and Parsnips from the Greenmarket inspired this 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.
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