Sunday, October 22, 2017

Parsnip Celeriac Soup

Where did October go? It gave us a first taste of cold temperatures and winter coats here in Maine, but mostly it was usually warm and overall sunny. The only sign that the seasons are changing are the red leaves on the trees and the pumpkins and Halloween decorations in front of many houses. Indian summer stretches all the way into October this year.

At the farmers market I bought parsnips, which are large and inexpensive this time of the year. I love them roasted, but this year I felt more like soup. I also picked up a large celeriac for those fall and winter soups to come. Celeriac looks like a large potato, dense and hard, and it’s taste is intense,  so less is more to flavor soups, but it saves me buying celery stalks. A few parsnips, a slice of celeriac, and a potato, and a perfect parsnips soup is easily ready.



Parsnip Celeriac Soup
  • 2 large parsnips, peeled and cut into chunks
  • 1/2 large sweet onion, peeled and chopped
  • 1 TB butter
  • 1 medium sized potato, peeled and cut into cubes
  • 1 slices of celeriac, peeled, and cut into small cubes (ca. 3-4oz)
  • 1 bay leaf
  • 1 quart of vegetable or chicken broth
  1.  Heat the butter in a medium sized pot, and melt it. Add the chopped onion, and saute under stirring until translucent. 
  2. Add the parsnip, potato, and celeriac, and saute under stirring for another 3 min.
  3. Add the broth, and the bay leaf. Bring to a boil, cover with a lid, turn the heat low,  and simmer for 30min.
  4. Remove the bay leaf, and use an immersion blender to puree the soup.
  5. Serve with crusty bread, parmesan cheese or some cream or sour cream.

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