Name: Parsnip & Celery Root Soup with Truffle Oil
Prep time: 25 min
Cook time: 25 min
Yield: 2 hungry people
Cuisine: Seasonal American
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)

Parsnip & Celery Root Soup with Truffle Oil

CourseMain Dish
CuisineSeasonal American

Servings	Prep Time
2hungry people	25minutes

Cook Time

25minutes

Servings	Prep Time
2hungry people	25minutes

Cook Time

25minutes

Ingredients

1tablespoons extra-virgin olive oil
1medium oniondiced
1large garlic cloveminced
1large parsnippeeled and cut into 1/2" dice
1/2large celery rootpeeled and cut into 1/2" dice
1small russet potatopeeled and cut into 1/2" dice
6-8cups chicken stock or water
2tablespoons heavy cream
1tablespoon granulated sugar
1teaspoon red wine vinegar
salt and freshly ground black pepper
truffle oil, toasted bread crumbs, parsleyfor garnish

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.