Parsnip & Celery Root Bisque

Name: Parsnip & Celery Root Bisque
Prep time: 25 min
Cook time: 45 min
Total time: 1 h 10 min
Yield: 8 servings (2 quarts).
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

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

Directions

In 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.
Puree 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.