This one’s a doozy

I highly recommend this soup. Not because I made it. Not because I made it up. But because it’s good. And maybe a little scary, which makes it even better when it tastes delicious. A bit of a feeling of anxiety when making something always seems to make it better when it turns out well, don’t you think?

I purchased a couple of celeriac bulbs a few weeks ago, and thank goodness they last awhile in the crisper, because I didn’t use them right away. I did the same thing last fall and never used them, and sort of couldn’t forgive myself for that, so I really wanted to try this time around. I wanted to make celeriac soup. I also happened to have purchased some parsnips as well, because they looked pretty, and I wanted to buy them from a farmer since the ones at the store that are always oddly covered in wax creep me the heck out. So, celeriac and parsnips. Seemed like they could go together in soup. Even though I’d never tasted celeriac. No matter, I pushed on.

I wrote a recipe up including onion and celery seed, but I had leeks instead so I used those, and realized at the last minute that I didn’t have celery seed. I’m leaving it in the recipe, though, because the one I based it on called for it, and next time I make this, and there will be a next time, I’m going to make sure I have it on hand.

Celeriac and Parsnip Soup
(improvised)

1 tbsp olive oil
3 oz pancetta, sliced into thin strips
1 large onion (or 2 leeks)
1/2 c chopped celery
1-2 cloves minced garlic
2 large heads celeriac, chopped into 1/2 inch pieces
2-4 medium sized parsnips, chopped into 1/2 inch pieces
approx 32 oz chicken or vegetable stock, or however much you need to get the consistency you want
1/2 c white wine
1/4 tsp celery seed (or celery salt, in a pinch)
freshly grated nutmeg
1 tsp lemon juice
salt and pepper to taste
cream, half and half or milk

In large stockpot, heat oil and saute pancetta until crispy. Remove and reserve. Saute onion and celery until soft. Add garlic and heat for a minute, until fragrant, then add white wine and cook until the wine is reduced by half. Add celeriac, parsnips, stock and celery seed and simmer over low heat until the vegetables are tender. Puree the soup until very smooth. I use a stick blender. If you use a food processor or blender, puree in small batches as hot soup expands. You will need to add a considerable amount more stock at this point, because the vegetables make the soup very thick when you puree them. Season with salt and pepper, nutmeg and lemon juice. Add a glug of cream or half and half or milk, or whatever you have, to achieve desired conistency. Serve with reserved pancetta and sour cream.

Enjoy!