Celeriac & Parsnip Consoupual Love


2 tablespoons olive oil
1 celery root, about 2 pounds, peeled, cut in 1/2 inch pieces
2 large parsnips, about 1 pound, peeled, cut in 1/2 inch pieces
2 garlic cloves
6-7 cups veggie stock
1 teaspoon dried thyme
1 teaspoon freshly ground black pepper
1/2-3/4 teaspoon salt
1/2-1 cup light sour cream, optional

Heat olive oil in a large pot. Add celery root, parsnip and garlic cloves. Sauté until fragrant and vegetables begin to soften without coloring, about 3 minutes. Add 6 cups of veggie stock and the thyme. Bring to a boil, then reduce heat to a simmer. Cover and cook until vegetables are very soft, about 30-40 minutes. Carefully transfer in batches to bowl of a food processor, or use an immersion blender, and purée soup until smooth. Return to pot. Add additional 1 cup stock  or enough for desired consistency. Stir in pepper, salt, and sour cream, if using; heat through but don’t bring
to a boil if using the sour cream. Taste for seasoning. Add a heaping spoonful of homemade pesto, if desired. Serve hot.

Vivagalore Vivagalore
31-35, F
1 Response Jan 13, 2013

yes yes yes !

Healthy too!