Books & Spoons Recipe: Creamy Parsnip & Celeriac Soup

6/11/2015

When the daylight is getting shorter, and it is cold and wet outside, I often turn to a hearty soup to warm and cheer me up! This soup is absolutely lovely, with its creamy texture and robust taste of the root vegetables, I fell in love with it immediately.
Some might want to use yellow onions in it because of the color, but I went with red, because I prefer the taste of them. And since the onions are caramelized anyway, the color doesn't matter that much.
This soup can be served as a meal in itself, with some artisan bread, or as an appetizer for a multi course meal. I would love to pair this with some red meat or game meat, strong flavors, but really, can't go wrong with this one.
Yes, I am completely charmed by this creamy soup, with its texture, taste, and ease of preparing. How fast it is ready, is really up to you. The smaller you cut the vegetables, the faster they are cooked. I was ready to serve this with 20 minutes of the time I walked into the kitchen, so go ahead and spoil yourself with this delightful, flavor rich soup
~ Cheers!

CREAMY PARSNIP & CELERIAC SOUP

1 liter / 1 quart Vegetable stock
1 Onion
400g / 1lb Celeriac
400g / 1lb Parsnip
2 dl / 7 oz Heavy cream
Black pepper
Olive oil

1. Place the cooking pot to the stove plate to warm up while cutting up the onions.
2. Caramelise the onions in the olive oil with medium heat, while cutting up the vegetables. Remember, the smaller the cut, the faster the vegetables are cooked.
3. Turn the vegetables in the pot with the onions, add the vegetable stock. Bring to slow boil.
4. When the vegetables are cooked, add the heavy cream, carefully heat up until just boiling
5. Remove from the stove, and puree the soup, with a stick mixer until smooth in texture
6. Grind some fresh black pepper on the top of the soup in the serving bowl and serve with artisan bread on the side