"Some days are indisputable soup days. The antidote to a wintry cold and gray day is a steaming bowl of creamy soup. Now, before you fret that a creamy soup may interfere with any New Year's diet resolutions, it's important to note that there is no cream in this so-called creamy soup. Rather, it's a smooth puree of starchy root vegetables and stock with a splash of milk, which yields a rich and velvety soup, leaving anyone to guess that it's laden with cream."
"Celery root (also known as celeriac) is the starring root in this soup. It's a gnarly vegetable that looks like a horror show, with wizened roots wrapped around its earthen bulbous exterior. Don't be dissuaded. Once peeled, the root reveals a milky white flesh, slightly nutty and mildly fragrant with celery. Its co-star is the sturdy parsnip, another winter root, which adds its sweet earthiness to the pot."
Celery root and parsnip are simmered with leeks, garlic, thyme, and chicken stock until very soft, then pureed into a smooth, velvety soup. A splash of whole milk enriches the texture without using cream. The method begins by sautéing leeks in olive oil, adding chopped parsnips and celery root, then garlic, stock, and thyme before simmering 25 to 30 minutes. After discarding the thyme, puree the mixture and season with kosher salt, black pepper, and a pinch of nutmeg. Active time is about 20 minutes; total time 45–50 minutes, yielding 4–6 servings.
Read at The Mercury News
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