Potato, Parsnip, and Celery Root Soup

Name: Potato, Parsnip, and Celery Root Soup
Yield: Makes about 8 cups
Ingredients: 1 tablespoon unsalted butter; 1 tablespoon extra-virgin olive oil; 2 large leeks, white and light green parts only, sliced; Kosher salt; 2 large Yukon gold or other waxy potatoes (about 1 pound), peeled and diced; 2 medium parsnips (about 8 ounces), peeled and diced; 1 medium celery root (about 10 ounces), peeled and diced; 2 large cloves garlic, chopped; 1 teaspoon ground mustard; 4 large sprigs thyme; 1 bay leaf; 1/4 cup dry white wine or dry vermouth; 4 cups homemade vegetable broth (or low-sodium store-bought broth); 1 cup water; 1/4 cup heavy cream (optional); 1 tablespoon freshly squeezed lemon juice, more as needed

December 22, 2011

This is a great basic recipe that allows for interchangeable veggies. You can use any combination of root veggies, including rutabagas, turnips, or different potatoes. The cream adds a nice richness and velvety texture, but you can get a similar effect without the cream if you use a rich, creamy potato like a yellow finn or German butterball. And when it’s available, spring green garlic is a great substitute for the regular garlic for an added burst of flavor.

Recipe notes

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