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2 Tablespoons of Butter
1 Large Leek, chopped finely, white part only
2 teaspoons, fresh Thyme
Salt and Pepper to taste
1 Medium Celery Root, diced
3 Medium sized Carrots, diced
2 Medium Parsnips, diced
1 small Turnip, diced
5 cups of Vegetable Broth
1 Cup of Heavy Cream
2 cups, finely chopped Kale
1/2 cup Olive Oil
Zest and Juice of 1 lemon
salt and Pepper to taste
1/3 cup Pecans
1/3 cup Grated Parmesan Cheese
3 cloves, Garlic
Melt the butter in a heavy stock pot over medium heat.
Add in the leek, and season with salt and thyme, allow to cook for about 5 minutes
Add in Celery root, carrots, parsnips and turnips. Add the Veggie stock and increase the heat to Med High
When boiling, turn back down to medium heat and cover the pot. Simmer for 20 minutes.
Turn off heat and stir in the heavy cream. Puree with immersion blender until smooth. 6. Ladle into a soup bowl and garnish with the Kale Pesto
In a food processor, add all ingredients except for the Olive Oil.
Process while slowing adding in olive oil.
Easy and flavorful soup; I’ve made it a couple of times. One time I added rutabega, and also have used rainbow carrots. The kale pesto is delicious (think Jamaican green sauce – can be used for so many other recipes as an umami boost); it totally changes the flavor of the soup. I used less garlic after the first batch, and 1/4 to 1/3 cup olive is plenty.
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