4-8 large parsnips, peeled and diced1 large celeriac, peeled and diced2 medium turnips, peeled and diced1 medium leek, trimmed of its hairy and green fibrous ends, washed, and dicedChicken stock to cover, about 8 cups salt and pepper
½ cup heavy cream
Place all of the vegetables in a large soup pot and cover them with chicken stock. Season with pepper and a little salt, cover the pot, and bring to a boil over high heat. Reduce the heat to the lowest possible setting and simmer gently until the vegetables are quite tender, about 30 minutes. Puree the soup until it is very silky with an immersion blender, or in batches in a conventional blender. Stir in the heavy cream. Taste and adjust the seasoning, if necessary.
A Little Zaftig
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This recipe was first featured in Boston Organics Newsletter No. 49 of 2012.