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Appetizers, Mains, Soups

Smooth Winter Root Soup

Winter vegetables make for interesting dishes. Consider parsley root and celery root--roots that store well during the winter and pack great flavor. Refrigerate each in plastic bags up to about 10 days. Paired with potatoes, as they are in these ... Read more

Total time: 1 hour | Serves 4 to 5
  • 1 tablespoon olive oil
  • 1 onion, chopped
  • 1 large celery root, thinly sliced
  • 1 parsley root, peeled and thinly sliced
  • 1 boiling potato, peeled and thinly sliced
  • 1 (35-ounce) can low-sodium chicken broth
  • 1/2 teaspoon freshly ground nutmeg
  • Coarse salt
  • Freshly ground white pepper
  • 1 tablespoon minced parsley root leaves, optional, for garnish

Step 1Heat oil in 3-quart saucepan over medium-high heat. Add onion and cook until softened, stirring often, about 4 minutes. Add celery root, parsley root, potato, broth, nutmeg, and salt and pepper to taste. Bring to boil, reduce heat and simmer, partially covered, until vegetables are tender (check parsley root), 25 to 35 minutes.

Step 2Strain vegetables from broth, reserving both; puree vegetables in batches in blender, adding 1 to 1 1/2 cups broth to make smooth soup consistency. Return to pot. Taste and adjust seasonings. Serve hot, garnished with parsley, if using. (Can be made ahead and refrigerated up to 3 days or frozen up to 1 month. Gently reheat, adding water if too thick, and adjust seasoning.)

Note: I prefer to use Yukon Gold potatoes.
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