Puree Soup of Parsnip, Celery Root, and Apple
To Serve Four or More
2 Tbsp. Butter
1 Cup Onions-diced
½ Cup Celery-diced
1 Cup Parsnips-peeled, diced ½”
½ Cup Celery Root-peeled, diced ½”
¾ Cup Apple-peeled, cored, diced ½”
3 Cups Chicken or Vegetable Broth
To Taste Salt and Black Pepper
• In soup pot over medium high heat, add butter, onions, and celery. Cook for about 2 minutes until softened and sweet smelling. Add the parsnips, celery root, and applescook for 2 minutes.Add the chicken broth. Cover and bring to a boil, and simmer for about 20 minutes until all ingredients are tender.
• Transfer soup to blender or use a hand blender to purée soup to desired consistency. If soup is too thick, add more broth, or water to adjust. If too thin, simmer for a few more minutes to thicken. Season to taste with salt and pepper and serve hot. Enjoy!
Lincoln Culinary Institute’s Website: www.lincolnculinary.com