"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."
"Heat the oil in a soup pot over medium heat. Add the leeks and saute until wilted without coloring, about 3 minutes. Add the parsnips and celery root and cook until the vegetables begin to soften, about 3 minutes, stirring often. Add the garlic and stir until fragrant, about 1 minute. Add the chicken stock and thyme and bring to a boil. Reduce the heat to medium-low, cover the pot and simmer until the vegetables are very soft, 25 to 30 minutes. Discard the thyme sprigs"
Celery root and parsnip form the base of a smooth, velvety soup achieved by simmering the roots with leeks, garlic, thyme and chicken stock, then pureeing and finishing with whole milk. The gnarly celery root yields milky white, mildly celery-scented flesh; parsnip contributes sweet earthiness. Saute leeks, add chopped parsnips and celery root, sauté briefly, add garlic, then stock and thyme; simmer 25–30 minutes until very soft. Discard thyme, puree to desired smoothness, season with salt, pepper and nutmeg, and adjust stock as needed. Yield serves 4–6; total time about 45–50 minutes.
Read at www.mercurynews.com
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