Creamy Root Veggie Soup
On chilly nights, we fill the pot with parsnips and celery root for a smooth, creamy soup. Garlic, bacon and fresh thyme make it even better. —Sally Sibthorpe, Shelby Township, Michigan
Ingredients
- 4 bacon strips, chopped
- 1 large onion, chopped
- 3 garlic cloves, minced
- 1 large celery root, peeled and cubed (about 5 cups)
- 6 medium parsnips, peeled and cubed (about 4 cups)
- 6 cups chicken stock
- 1 bay leaf
- 1 cup heavy whipping cream
- 2 teaspoons minced fresh thyme
- 1 teaspoon salt
- 1/4 teaspoon white pepper
- 1/4 teaspoon ground nutmeg
- Additional minced fresh thyme
Reviews
This soup is so easy to make and is delishious. Nice warm homemade crusty bread tops it off!!
What is celery root?
Could you make this in an instant potplease [email protected]
This recipe was a pleasant surprise. Delicious! I was looking for a new preparation to my pan-fried parsnips. It didn't disappoint.
Absolutely delicious! I wouldn't change a thing about this recipe.
This soup was good, had a sweeter flavor than I expected.
This soup was delicious. I decided to add ham along with the bacon. The first time around that i made this, there were too many complaints about there not being enough meat. Great recipe.