A lot of flavor is packed in this super simple recipe for Celeriac (Celery Root), Potato, Apple and Parsnip Soup made with seasonal ingredients. Subtle celery, tart apple, mild starchy potato and earthy parsnip -- the flavor combo is delectable and the soup is low calorie to boot (about 200 calories per cup and one Weight Watchers Point Plus point when made with vegetable stock). For a nice white soup, use a paring knife to peel the celery root.
1 pound trimmed celery root
1/2 pound potatoes, such as Yukon gold, peeled
1/2 pound tart apples, peeled
1/4 pound parsnip, peeled
1 leek, diced
1 small onion, diced
3 Tablespoons of local sunflower oil, olive oil or butter
4-5 cups of vegetable or chicken stock, preferably homemade (in a pinch I use Penzey's Soup Base and Seasoning)
Salt and pepper to taste
Suggested garnish: Paprika, fresh herbs, dried thyme
Chop the peeled vegetables (celery root, potatoes, apples and parsnips) into equal size 3/4" cubes. Set aside. Heat oil in the bottom of a stock pot and saute diced leeks and onion over mediium heat until tender and translucent. Add the vegetables and just enough homemade stock to cover them. Put the lid on the pot and simmer for 20 minutes until all the vegetables are tender. Let cool then puree the soup working in batches using an immersion blender or a blender or food processor until creamy and smooth. Heat and serve. Add salt and pepper and garnish. Serves 8
For more details and photos visit: http://lightheartedlocavore.blogspot.com/2010/11/simple-cerleriac-celery...