It was cold and cloudy Sunday morning. We went for a short hike at Monte Bello open space preserve.
I manage to draged my sister to come with us, we had a great chat. Stopped every minutes just to take some photographs. Sometimes she got impatient, and left me behind.
2 large (about ¾ pounds) parsnip, peeled - cut into big chunk
1 small (about 8 ounces) celery root, peeled - cut in to big chunk
1 medium leek, white part only, cut into two
1 garlic clove
2 tbs olive oil
4 - 5 cups chicken stock or vegetable stock
1 tbs mint
1 tbs parsley
1 tsp paprika
salt and pepper
- Preheat oven to 375 F
- Put parsnip, celery root, leek, and garlic in small baking sheet. Drizzle with 1 tablespoon olive oil, sprinkle with salt and pepper. Roast for 45 minutes. Cool slightly, then put them in food mill to make a puree.
- Transfer to a soup pot along with chicken stock or vegetable stock. Continue to cook until the soup is boiling hot. Adjust seasoning if needed.
- Make the mint-parsley oil: heat oil in a small skillet on a medium heat. Add mint, paprika, and parsley. Shake the skillet. Turn of the heat.
- Serve the soup with drizzle of mint-parsley oil.