A wonderful fall harvest soup from Chef Lee Skawinski. Slightly sweet parsnips are pureed together with celery root, onion, and fennel, and then pasta is added before serving. This can be served both as an appetizer or a main dish, when served with a hearty salad and loaf of bread. - Allison Beck
1 celery root, peeled and chopped into large dice
3 large parsnips, peeled and chopped into large dice
1 Vidalia onion, chopped into large dice
1 head of fennel, chopped into large dice
3 cloves garlic, peeled
1 bay leaf
Salt and pepper
1 cup Parmigiano Reggiano, grated
1 cup Fregola pasta, cooked according to package instructions
Place celery root, parsnips, onion, fennel, garlic and bay leaf in a stock pot. Cover with vegetable stock and simmer for one hour. Remove from heat and let rest for ½ hour.
Transfer to a blender and puree. Season to taste with salt and pepper, stir in Parmigiano, and chill overnight.
To serve, reheat soup in a saucepan over medium heat. Add 1 cup cooked Fregola pasta. Check seasoning and ladle into heated serving bowls. Drizzle some olive oil on top for garnish.