Ingredients
- 1 T. olive oil
- 1 yellow onion, chopped
- 1 t. kosher salt
- ¼ t. freshly-ground pepper
- 2 medium celery root bulbs, diced
- 1 medium turnip, diced
- 2 medium potatoes, diced
- ½ c. white wine
- 8 Green garlic shoots, thinly sliced (top 3 inches set aside for garnish)
- 4-6 cups vegetable broth, preferably freshly made
- Salt and pepper to taste
- 1-2 T. Extra virgin olive oil for garnish
Preparation
- Heat medium stockpot to medium-high heat. Add olive oil, onion, ½ t. salt, ¼ t. pepper. Saute 3-4 minutes until softened.
- Add celery root, turnip, and potatoes, sauté, stirring occasionally, for another 5-7 minutes.
- Add white wine, stir until pan is relatively dry. Add green garlic slices. Saute for 2 more minutes.
- Add 4 cups broth, or more, so that vegetables are fully submerged. Cook for 15-20 minutes until vegetables are fully cooked and soft.
- Blend with immersion blender until smooth. Add additional salt and pepper to taste.
- Mince garlic shoot tops. Top soup with swirl of aromatic olive oil and chopped garlic shoots. Serve immediately.
Serves: 6-8 people as starter
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