Puree Soup of Parsnip, Celery Root, and Apple - NBC Connecticut
Taste of Today Recipes

Taste of Today Recipes

Puree Soup of Parsnip, Celery Root, and Apple



    A Colon Cancer Patient Gets the Right Care at the Right Time

    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