For chilly nights, we fill the pot with parsnips and celery root for a smooth, creamy soup flavored with garlic, bacon and thyme.
—SALLY SIBTHORPE SHELBY TOWNSHIP, MI
PREP: 15 MIN. • COOK: 1 HOUR • MAKES: 8 SERVINGS
4 bacon strips, chopped
1 large onion, chopped
3 garlic cloves, minced
1 large celery root, peeled and cubed (about 5 cups)
6 medium parsnips, peeled and cubed (about 4 cups)
6 cups chicken stock
1 bay leaf
1 cup heavy whipping cream
2 teaspoons minced fresh thyme
1 teaspoon salt
1/4 teaspoon white pepper
1/4 teaspoon ground nutmeg
Additional minced fresh thyme
1. In a Dutch oven, cook bacon over medium heat until crisp, stirring occasionally. Remove with a slotted spoon; drain on paper towels. Cook and stir onion in bacon drippings for 6-8 minutes or until tender. Add garlic; cook 1 minute longer.
2. Add celery root, parsnips, stock and bay leaf. Bring to a boil. Reduce heat; cook, uncovered, 30-40 minutes or until the vegetables are tender. Remove the bay leaf.
3. Puree soup using an immersion blender. Or, cool slightly and puree in batches in a blender; return to pan. Stir in cream, 2 teaspoons thyme, salt, pepper and nutmeg; heat through. Top each serving with bacon and additional thyme.
HELPFUL HINT
The skin of celery root is too thick for a vegetable peeler; use a knife. Place the celery root on its side and cut off the top and bottom. Then set the root on one of its now-flat sides and cut off the skin in vertical strips.