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