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
- Heat the butter in a medium sized pot, and melt it. Add the chopped onion, and saute under stirring until translucent.
- Add the parsnip, potato, and celeriac, and saute under stirring for another 3 min.
- Add the broth, and the bay leaf. Bring to a boil, cover with a lid, turn the heat low, and simmer for 30min.
- Remove the bay leaf, and use an immersion blender to puree the soup.
- Serve with crusty bread, parmesan cheese or some cream or sour cream.