John Myers
Ingredients for 4 servings:
- 1 celeriac
- 2 handfuls of potatoes
- 4 m.-large parsnip(s)
- Nutmeg, preferably freshly grated
- salt and pepper
- Parsley for sprinkling
- e.g. cream
Instructions
Working time approx. 30 minutes; Cooking/baking time approx. 20 minutes; Total time approx. 50 minutes
vegetarian, delicious and quick to prepare
Wash and scrub the vegetables thoroughly, peel, and cut into equal-sized cubes. Place the cubes in a pot—I use a pressure cooker—and fill it with water so that the vegetables are 3/4 full or just covered. Boil the vegetables until soft. When the vegetables are soft enough, puree them finely with a hand blender. Season the soup as desired, grate fresh nutmeg over the soup, and add cream if desired. Finally, puree again. Plate the soup, sprinkle with parsley, serve, and enjoy. This is a recipe from my grandmother, who liked to make the soup in the fall or winter when nature didn’t provide much else. The soup is quick to make, tastes good, and is very filling. You can make a great vegetable broth from leftover vegetables, provided you use organic vegetables. Simply put the peels in a pot, just cover with water, and boil thoroughly for about 30 minutes. Pour the liquid into jars and reduce to 100°C. This way you always have something on hand, don’t have to resort to granulated broth and it’s definitely healthier.
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