THIS STORY HAS BEEN FORMATTED FOR EASY PRINTING

Rustic root soup

January 23, 2008

E-mail this article

Invalid E-mail address
Invalid E-mail address

Sending your article

Your article has been sent.

  • E-mail|
  • Print|
  • Reprints|
  • |
Text size +

Serves 4

1tablespoon butter
1each Yukon Gold potato, celery root, leek, parsnip, and carrot, chopped
Salt and pepper, to taste
3/4cup water
4cups chicken stock
2tablespoons chopped fresh parsley

1. In a soup pot, combine the butter, vegetables, salt, pepper, water, and stock. Bring to a boil, cover, and simmer for 35 minutes.

2. Add more salt and pepper, if you like. Ladle into bowls and sprinkle with parsley. - Adapted from "The Improvisational Cook"