Fall veggies are excellent for making the most creamy soups without the help of cream, keeping the cool season warm, and the belly happy.
Celery root and parsnip soup topped with caramelized garlic
Course: Soups, appetizersCuisine: MedditerraneanDifficulty: EasyServings
6
servingsPrep time
15
minutesCooking time
35
minutesTotal time
50
minutesINGREDIENTS
2 medium sized celery roots, peeled and washed
4 medium sized parsnips, peeled
1 yellow onion, peeled
¼ cup + 2 tablespoons olive oil
½ teaspoon ground coriander
4 cups chicken or vegetable broth at room temperature
2 teaspoons kosher salt
8 garlic cloves, peeled, thinly sliced
1 teaspoon light brown sugar
DIRECTIONS
- Cut celery roots, parsnips and onion to roughly 1½ inch cubes. Put ¼ cup olive oil in a medium pot over medium-high heat, add vegetables and cook for 8 minutes, stirring occasionally. Add coriander, broth and salt, bring to boil, lower heat, cover pot and cook for 30 minutes, until the vegetables are very tender. Transfer to a blender and blend until very smooth. Return soup to pot over low heat, adjust salt to taste, cook for an extra minute and remove from heat.
- While soup is cooking, prepare the caramelized garlic. Put 2 tablespoons olive oil in a small skillet over medium-low heat, then add garlic and brown sugar. Cook, stirring frequently, until the garlic is golden brown and sticky. Remove from heat and transfer garlic with cooking oil immediately to a small bowl to stop the cooking process. Keep until ready to serve the soup.
- Ladle soup into soup bowls, top with garlic and olive oil and serve.
