Root vegetables are wonderful in the fall and lend themselves to all kinds of cooking methods that bring out their natural sweetness. This soup combines a few favorite root vegetables and heavy cream for a silky rich meal or starter.
Prep time: 15
Cook time: 25
Ready time: 40 min
2 tablespoons olive oil
2 cups parsnips, peeled and cut into ½-inch cubes
1 small celery root, peeled and cut into ½-inch cubes
2 carrots, peeled and cut into ½-inch cubes
1 small onion, chopped
5 cups vegetables stock
1/2 cup heavy cream
2 teaspoons kosher salt
1/2 apple, thinly sliced into matchsticks
Freshly ground black pepper
In a large saucepan, heat olive oil over medium high heat. Add parsnips, celery root, carrots and onion and sauté for 8-10 minutes. Add stock and bring to a boil. Reduce to a simmer and cook for 15 minutes or until vegetables are tender.
Puree using an immersion blender or in a blender being careful to let the steam escape. Return to the pot and stir in heavy cream and salt. Garnish with sliced apple and pepper.
Jamie Geller is the best selling author of the Quick & Kosher cookbook series (Quick & Kosher Recipes From The Bride Who Knew Nothing and Quick & Kosher Meals in Minutes From The Bride Who Knew Nothing, Feldheim Publishers). She is also a “mompreneur” and co-founder of the Kosher Media Network, which recently launched a social network for foodies called www.JoyofKosher.com as well as the print magazine Joy of Kosher with Jamie Geller.