|Nutrition Facts (per serving)|
|Servings: 6 to 8|
|Amount per serving|
|% Daily Value*|
|Total Fat 13g||17%|
|Saturated Fat 3g||17%|
|Total Carbohydrate 17g||6%|
|Dietary Fiber 3g||12%|
|Total Sugars 5g|
|Vitamin C 13mg||66%|
|*The % Daily Value (DV) tells you how much a nutrient in a food serving contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.|
This celeriac parsnip soup recipe is a wholesome blend of delicately flavored, deliciously scented celeriac and subtly sweet parsnips. The vegetables are roasted until caramelized to enhance their natural goodness and the mixture is blended until silky smooth for an elegant presentation. Kick up the flavor with a drizzle of garlicky pistou for the garnish.
Preheat the oven to 400 F.
Toss the celeriac and parsnip with the olive oil. Arrange the vegetables in a single layer on a foil-covered baking sheet. Roast them in the preheated oven for 35 to 45 minutes, stirring once, until they are tender and have turned golden brown. Transfer the caramelized vegetables to a large stockpot.
Bring the vegetables, stock, bay leaf, salt, and black pepper to a boil over medium-high heat.
Reduce the heat, and simmer the soup for 15 minutes.
Discard the bay leaf and process the soup in a blender or food processor until it is smooth.
Serve the soup hot, drizzled with pistou as a garnish.
Use Caution When Blending Hot Ingredients
Steam expands quickly in a blender, and can cause ingredients to splatter everywhere or cause burns. To prevent this, fill the blender only one-third of the way up, vent the top, and cover with a folded kitchen towel while blending.