Sunday Night Soups: Perla Meyers' Celeriac Soup Of '73 Recipe

1. 1

   Melt butter in large casserole. Soften onions, without browning, for 5 minutes.

2. 2

   Add celeriac, potatoes and parsnips, season with salt and pepper, and cover with chicken stock. Add bouquet garni. Bring to boil, and simmer for 45 minutes, or until all vegetables are tender.

3. 3

   Allow soup to cool, and puree with blender or food mill.

4. 4

   Thin the soup with cream (That's what Perla says - it was the 70s, after all.) Reheat, and garnish with finely chopped parsley.

* Per serving · 4 servings · Values may vary.

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