Recipe: Potato, Celeriac, and Parsnip Soup

from the book Sundays at Moosewood Restaurant

Potato, Celeriac and Parsnip Soup

  • 1 medium onion, chopped
  • 1 tbs. vegetable oil
  • 2 potatoes
  • 2 parsnips
  • 1 celeriac
  • 1 tsp dill
  • 1 tsp ground fennel seeds
  • 2 c. milk or buttermilk
  • 2 c. vegetable stock
  • ground pepper
  • 1 tsp. salt

Wash, peel and chop roots. In a large saucepan, saute the onion in oil or butter for 5 minutes. Add the chopped roots along with the salt and herbs. Saute for another 10 minutes, stirring occasionally. Add the stock and cook until vegetables are soft. Add spices and blend in processor with milk until smooth. Season with pepper and salt to taste.

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