Smooth Winter Root Soup

Recipe Ingredients

1 tablespoon	15ml	Olive oil
1		Onion - chopped
1		Celery root - thinly sliced (large)
1		Parsley root - peeled, and
		Thinly sliced
1		Boiling potato, preferably Yukon Gold - peeled, and
		Thinly sliced
1		Low-sodium chicken broth - (35 oz)
1/2 teaspoon	2.5ml	Freshly-ground nutmeg
		Coarse salt - to taste
		Freshly-ground white pepper - to taste
1 tablespoon	15ml	Minced parsley root leaves - (optional)

Recipe Instructions

Heat oil in 3-quart saucepan over medium-high heat. Add onion and cook until softened, stirring often, about 4 minutes. Add celery root, parsley root, potato, broth, nutmeg, and salt and pepper to taste. Bring to boil, reduce heat and simmer, partially covered, until vegetables are tender (check parsley root), 25 to 35 minutes.

Strain vegetables from broth, reserving both; puree vegetables in batches in blender, adding 1 to 1 1/2 cups broth to make smooth soup consistency. Return to pot. Taste and adjust seasonings.

Serve hot, garnished with parsley, if using. (Can be made ahead and refrigerated up to 3 days or frozen up to 1 month. Gently reheat, adding water if too thick, and adjust seasoning.)

This recipe yields 4 to 5 servings.

Each of 5 servings: 76 calories; 614 mg sodium; 0 cholesterol; 4 grams fat; 9 grams carbohydrates; 3 grams protein; 0.65 gram fiber.

Source:
The Los Angeles Times, 03-08-2000

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