Celery Root and Parsnip Soup with Prociutto and Greens
Posted April 5, 2008 – 8:21 pm in: Soup
Ingredients:
- 2 tablespoons extra virgin olive oil
- 1/4 pound prosciutto, in one chunk or slice
- 1 medium onion, chopped
- 2 cloves garlic, minced
- 1 teaspoon dried thyme or fresh thyme
- 1/2 cup white wine
- 1 celery root, peeled and chopped into small pieces
- 2 parsnips, peeled and chopped into small pieces
- 6 cups chicken stock
- 1/2 pound greens, like spinach or kale
- Salt and freshly ground black pepper to taste
- Shaved Parmesan cheese
- Olive or white truffle oil
Directions:
- Put 2 tablespoons of the olive oil in the bottom of a saucepan over medium heat.
- Chop the prosciutto into 1/4-inch or smaller cubes, and add to the oil. Brown, stirring occasionally, for about 5 minutes. Remove from pan and reserve.
- Add onion and cook until translucent.
- Add garlic and thyme and cook for another minute.
- Add white wine, stirring to de-glaze the pan. Continue to cook until the wine has evaporated.
- Add the celery root, parsnips and chicken stock and bring to a simmer. Continue to cook until the vegetables are soft, about 20 minutes.
- Puree the soup until smooth, using an immersion blender, a counter-top blender or a food processor. If the soup is thick, add more chicken stock to thin it out.
- Return the prosciutto to the soup and add the greens. Cook until the greens are just wilted.
- Season with salt and pepper.
- Serve with Parmesan cheese and drizzled with olive oil.