Celeriac & Parsnip Soup

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.

This soup is a prefect soup for a cold and cloudy day, it's healthy and delicious. Serve with homemade crusty bread. Delicious!

Ingredients:

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.