Here’s a simple yet elegant soup for fall and winter. Everyone enjoys the smooth texture and earthy veggies. For a colorful garnish, sprinkle on chives and pomegranate seeds.—Merry Graham, Newhall, California
Ingredients
2 tablespoons olive oil
2 medium leeks (white portion only), chopped (about 2 cups)
1-1/2 pounds parsnips, peeled and chopped (about 4 cups)
1 medium celery root, peeled and cubed (about 1-1/2 cups)
4 garlic cloves, minced
6 cups chicken stock
1-1/2 teaspoons salt
3/4 teaspoon coarsely ground pepper
1 cup heavy whipping cream
2 tablespoons minced fresh parsley
2 teaspoons lemon juice
2 tablespoons minced fresh chives
Pomegranate seeds, optional
Instructions
1In a large saucepan, heat oil over medium-high heat; saute leeks 3 minutes. Add parsnips and celery root; cook and stir 4 minutes. Add garlic; cook and stir 1 minute. Stir in stock, salt and pepper; bring to a boil. Reduce heat; simmer, covered, until vegetables are tender, 25-30 minutes.
2Puree soup using an immersion blender. Or cool slightly and puree soup in batches in a blender; return to pan. Stir in cream, parsley and lemon juice; heat through. Serve with chives, and, if desired, pomegranate seeds.
