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Rustic Root Vegetable Soup

Rustic Root Vegetable Soup features potatoes, parsnips, celery root and leeks.

4 servings

• 2 parsnips, peeled, halved lengthwise, thinly sliced
• 2 cloves garlic, thinly sliced
• 1 peeled, quartered, thinly sliced red potato
• 1 peeled, quartered, thinly sliced celery root
• 1 leek, white and pale green parts only, thinly sliced
• 3/4 cup water
• 1 tablespoon unsalted butter, extra-virgin olive oil or bacon fat
• 1/4 teaspoon sugar
• 1/4 teaspoon salt
• 3 cups low-sodium chicken broth
• 1/8 teaspoon white pepper
• 1/4 cup flat-leaf parsley, chopped

Place parsnips, garlic, potato, celery root, leek, water, butter, sugar and salt in a Dutch oven. Heat almost to a boil over medium-high heat; reduce to a simmer. Cover; cook until most of the water evaporates, about 15 minutes.

Add chicken broth; heat to a simmer. Cover; cook until vegetables soften, about 15 minutes. Adjust the seasoning; stir in the pepper to taste. Stir in the parsley.

Per serving: 180 calories (21 percent from fat), 4 g fat (2 g saturated), 7 mg cholesterol, 32 g carbohydrates, 6 g protein, 253 mg sodium, 5 g fiber.

(From “The Improvisational Cook” by Sally Schneider, HarperCollins.)

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