Recipe for Celeriac and Parsnip Soup - 4

Instructions: 1. Clean LEEK, then chop the white and light green sections. Chop ONION and CELERY and combine in a bowl with leeks.

2. Peel and chop CELERIAC (celery root bulb) into 1/2- to 1 inch cubes; drop into acidulated water. Peel PARSNIPS and chop into 1/2- to 1-inch pieces.

3. In soup pot (3-quart), heat butter and oil. Add the leek mixture. Season. Saute until golden but not browned.

4. Mix in flour, let cook for 1 to 2 minutes to cook flour (it will smell nutty.) Add the drained celeriac, parsnips, broth and water, parsley, bay leaf, thyme and pinch or two of salt and pepper. Stir, cover, and cook over medium-low heat, stirring occasionally - and adding water if needed to yield 4 to 5 cups of thick soup. Cook for 15 to 20 minutes or until tender. Set heat to lowest and keep warm.

5. Before serving, remove parsley and bay leaf. Mash or puree the soup. Strain the soup if you prefer. Season with salt and pepper. Serve hot.

VARIATION: 1) add other cooked vegetables such as carrots and rutabagas for a melange. 2. For Marians stew, use one-third the amount of broth/water and stir frequently. 3. Substitute other fresh herbs such as marjoram or tarragon. 4. Garnish with grated Swiss cheese.

YIELD TIP - One-pound whole celeriac will yield 1/2 pound peeled flesh, which yields 2 cups chopped, which cooked down and yields 1 cup pureed.

ACIDULATED WATER: water and lemon juice or vinegar.

TIP: The celeriac darkens after its cooked, which doesnt affect that taste at all.

NOTES : This light soup benefits from the sweetness of parsnip. Two taste sensations. First is the taste and aroma of the celery root. Its playful and soothing. The lemon thyme comes into play after swallowing. If you have leftover, freeze it in 1/4-cup containers and use it to flavor soups, stews and gravies rather than reheat it as a soup. It pairs well with potatoes.