Ingredients
2 tablespoons olive oil2 medium leeks (white portion only), chopped (about 2 cups)1-1/2 pounds parsnips, peeled and chopped (about 4 cups)1 medium celery root, peeled and cubed (about 1-1/2 cups)4 garlic cloves, minced6 cups chicken stock1-1/2 teaspoons salt3/4 teaspoon coarsely ground pepper1 cup heavy whipping cream2 tablespoons minced fresh parsley2 teaspoons lemon juice2 tablespoons minced fresh chivesPomegranate seeds, optional
Preparation
In a large saucepan, heat oil over medium-high heat; saute leeks 3 minutes. Add parsnips and celery root; cook and stir 4 minutes. Add garlic; cook and stir 1 minute. Stir in stock, salt and pepper; bring to a boil. Reduce heat; simmer, covered, until vegetables are tender, 25-30 minutes.
Puree soup using an immersion blender. Or, cool slightly and puree soup in batches in a blender; return to pan. Stir in cream, parsley and lemon juice; heat through. Serve with chives and, if desired, pomegranate seeds.
