Potato, celeriac and parsnip soup
Ingredients:
| 1 | Onion, chopped | |
| 1 teaspoon | Dill | |
| 1 tablespoon | Vegeable oil or butter | |
| 1 teaspoon | Ground fennel seeds | |
| 2 (about 2 cups) | Potatoes, peeled and chopped | |
| 2 cups | Vegetable stock or water | |
| 2 | Parsnips, peeled and chopped | |
| 2 cups | Buttermilk or milk | |
| 1 | Large celeriac, peeled and chopped | |
| To taste | Freshly ground black pepper | |
| 1 teaspoon | Salt |
Instructions:
- In a large saucepan, sauté the onion in oil or butter for about 5 minutes, until translucent but not browned.
- Add the chopped vegetables along with the salt and herbs.
- Sauté for another 10 minutes or so, stirring occasionally.
- Add the vegetable stock or water and cook, covered, on low heat for 20 to 30 minutes, until the vegetables are soft and tender.
- Add the spices.
- In a blender or food processor, purée the soup with milk until smooth and thick.
- Season with black pepper to taste.
- Serve with optional garnishes, if desired.
Gives approximately 5 cups.
The Moosewood Collective. Sundays at Moosewood Restaurant. Simon & Schuster, New York, 1990, p. 261.
