Jerusalem artichokes, celeriac and parsnip soup
Ingredients:
1 |
Onion, chopped |
|
1 teaspoon |
Dill |
|
1 teaspoon |
Ground fennel seeds |
|
1 tablespoon |
Vegetable oil or butter |
|
4 (2 cups) |
Jerusalem artichokes, peeled and chopped |
|
2 cups |
Vegetable stock or water |
|
2 (about 2 cups) |
Parsnips, peeled and chopped |
|
2 cups |
Buttermilk or milk |
|
To taste |
Freshly ground black pepper to taste |
|
1 teaspoon |
Salt |
|
1 |
Large celeriac, peeled and chopped (about 1 heaping cup) |
|
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.