Celery root and parsnip team up in this soup with light yet luxurious results. The sweet earthiness of the parsnip grounds the subtle notes of the celeriac, adding depth without overpowering. The two root vegetables mingle and simmer in a simple concoction of chicken stock and thyme until they are soft enough to purée into a thick soup. You might find yourself tempted to call this soup creamy, but no cream is present – that is unless you feel like adding a splash for extra richness. (It’s the holiday season, after all!)
Celery Root and Parsnip Soup
Substitute a little cream for some of the chicken stock after puréeing for an even richer and more luxurious soup. Serves 4.
1 tablepoon olive oil
1 small celery root, about 1 pound, peeled, cut in 1/2 inch pieces
1 large parsnip, about 1/2 pound, peeled, cut in 1/2 inch pieces
1 garlic clove
3-4 cups chicken stock
1/2 teaspoon dried thyme
1 teaspoon freshly ground black pepper
1/2 teaspoon salt
Heat olive oil in a pot or deep skillet. Add celery root, parsnip and garlic clove. Sauté until fragrant and vegetables begin to soften without coloring, about 3 minutes. Add 3 cups chicken stock and thyme. Bring to a boil, then reduce heat to a simmer. Cover and cook until vegetables are very soft, about 30 minutes. Carefully transfer in batches to bowl of a food processor, or use an immersion blender, and purée soup until smooth. Return to pot. Add additional 1 cup chicken stock or enough for desired consistency. (Optional: Replace 1/2 cup stock with heavy cream.) Stir in pepper and salt; heat through. Taste for seasoning. Serve hot.