Parsnip Celery Root Bisque
Ingredients
- 2 tablespoons olive oil
- 2 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, minced
- 6 cups chicken stock
- 1-1/2 teaspoons salt
- 3/4 teaspoon coarsely ground pepper
- 1 cup heavy whipping cream
- 2 tablespoons minced fresh parsley
- 2 teaspoons lemon juice
- 2 tablespoons minced fresh chives
- Pomegranate seeds, optional
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