Celery Root And Parsnip Soup Recipes

Steps:

• In a large saucepan, heat oil over medium-high heat; saute leeks 3 minutes. Add parsnips and celery root; cook and stir 4 minutes. Add garlic; cook and stir 1 minute. Stir in stock, salt and pepper; bring to a boil. Reduce heat; simmer, covered, until vegetables are tender, 25-30 minutes., Puree soup using an immersion blender. Or, cool slightly and puree soup in batches in a blender; return to pan. Stir in cream, parsley and lemon juice; heat through. Serve with chives and, if desired, pomegranate seeds.

Steps:

• Peel and chop 1 pound celery root and 1 pound parsnips; cook in salted boiling water until tender, about 20 minutes. Drain, then puree in a blender with 1 cup milk, 2/3 cup sour cream and 2 tablespoons butter. Season with salt and pepper.

Steps:

• In a soup pot or large Dutch oven, heat the butter and oil over medium-low heat. Add the leeks and 1/2 teaspoon salt and cook, stirring occasionally, until soft and translucent, 6 to 8 minutes. Add the potatoes, parsnips, celery root, and garlic, cover the pot, and stir occasionally until the veggies are heated through and softening a bit on the edges, about 10 minutes. Add the mustard, thyme, and bay leaf and continue to cook for 2 more minutes, or until aromatic. Add the wine and cook until the liquid has completely evaporated, about 1 minute.
• Add the broth and water, cover the pot partially, and increase the heat to medium-high. Bring just to a boil, then lower the heat to maintain a gentle simmer. Continue to cook, partially covered, until the vegetables are completely soft and have started to break down a bit, 45 minutes to 1 hour.
• To finish the soup, remove and discard the thyme stems and bay leaf and, working in batches, carefully puree the soup in a blender (or use an immersion blender). If you prefer a thinner soup, add a little more water to adjust the thickness.
• Stir in the cream and the lemon juice and taste. Adjust with more lemon juice or salt as needed and reheat as necessary.
• tip
• This soup is wonderful garnished with fresh croutons sautéed in butter and some chopped chives.

Steps:

• Saute the onions in the first tbsp of butter or oil in a large, heavy pot, until just soft, not browned. add any spices, and the garlic, sautee one minute longer. add the parsnips and celery root, the cover with the liquid. Simmer over medium heat until vegetables are very tender, about 30 minutes. Remove bay leaves, if using. Drain, reserving liquid. Return solids to pot and mash. Add cooking liquid to desired consistency. Stir in butter, adjust seasonings.