Parsnip & Celery Root Soup with Truffle Oil
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| Prep Time | 25 minutes |
| Cook Time | 25 minutes |
| Servings |
hungry people
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Ingredients
- 1 tablespoons extra-virgin olive oil
- 1 medium onion diced
- 1 large garlic clove minced
- 1 large parsnip peeled and cut into 1/2" dice
- 1/2 large celery root peeled and cut into 1/2" dice
- 1 small russet potato peeled and cut into 1/2" dice
- 6-8 cups chicken stock or water
- 2 tablespoons heavy cream
- 1 tablespoon granulated sugar
- 1 teaspoon red wine vinegar
- salt and freshly ground black pepper
- truffle oil, toasted bread crumbs, parsley for garnish
Ingredients
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Instructions
- Heat oil in a large saucepan over medium heat until shimmering. Add onion and cook, stirring occasionally, until soft and starting to brown, about 5 minutes. Add garlic and cook until fragrant, about 30 seconds. Add parsnip, celery root, potato and 6 cups liquid and bring to a boil. Reduce heat to a simmer and cook uncovered until vegetables are soft, about 15 minutes. Remove from heat and allow to cool for a few minutes.
- Puree soup either by transferring to a blender (do not fill blender more than 1/2 full and process in batches) or puree in the saucepan using an immersion blender. Adjust the thickness by adding an additional 1-2 cups of liquid and mix to combine. Add the cream, sugar, vinegar, salt and sugar and adjust seasoning as needed.
- To serve, portion soup into individual bowls and drizzle with truffle oil, toasted bread crumbs and a few leaves of parsley. Serve.