One of the things I love most about our CSA is that they deliver great storing vegetables late into December. That means that, come January, I've got all of the makings of great soups on hand:
This one happens to be packed with lots of celeriac and parsnip, which naturally blend to make a super-creamy bisque. As such, the half & half called for in the recipe is entirely optional. Also, you can opt for either chicken (or turkey) or vegetable stock, making it vegetarian if you choose. But perhaps the most charming aspect of this creamy bisque is what happens when you toss a few of your favorite kettle chips on top as croutons. Suddenly, that potentially boring soup is a fun meal.
I like to serve this soup paired with a hearty sandwich for lunch or dinner. Add a homemade pickle and it's something special. Maybe we ought to celebrate soup when January rolls around. After all, it can absolutely be a thing of beauty!
- 2 T. olive oil
- 1 large onion, finely chopped
- 2 cloves of garlic, finely chopped
- 2 c. peeled, chopped celeriac
- 2 c. peeled, chopped parsnip
- 2 quarts chicken or vegetable stock
- Half & half, to taste (optional)
- Salt & pepper, to taste
- Salt & pepper kettle chips - or your favorite variety
Heat the olive oil in a large stockpot and sauté the onion and garlic. Add the celeriac and the parsnip to it and stir together. Sauté for 5-10 minutes or until slightly softened; add the stock and bring to the boil.
Turn the heat down and simmer for about 30 minutes or until the vegetables are cooked.
Puree the soup with an immersion blender. Add the half & half (if using); stir. Taste if you need to add any pepper and salt. Serve topped with kettle chips.
- Yields: 6-8 servings
- Preparation Time: 45 minutes