Celeriac Parsnip Soup
This celeriac parsnip soup recipe features roasted celeriac and parsnips. Roasted celeriac parsnip soup recipe.
- Preparation:
- Cooking:
- Total:
- Serves: 8 persons
Ingredients
- 3cups cubed celeriac root
- 3cups chopped parsnip
- 2tablespoons olive oil
- 5cups vegetable stock
- 1bay leaf
- ½teaspoon salt
- ¼teaspoon freshly ground black black pepper
- Garnish: pistou
Instructions
Step 1
Gather the ingredients. Preheat the oven to 400 F.Step 2
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 .Step 3
Bring the vegetables, stock, bay leaf, salt, and black pepper to a boil over medium-high heat.Step 4
Reduce the heat, and simmer the soup for 15 minutes.Step 5
Discard the bay leaf and process the soup in a blender or food processor until it is smooth.Step 6
Serve the soup hot, drizzled with pistou as a garnish.