Carrots
Turnip & Carrot Soup
1 medium floury potato, peeled, diced
1 medium-large turnip, peeled, diced
3 medium carrots, peeled, sliced
1 small onion, diced
4 medium cloves garlic, smashed, peeled
2 medium stalks celery, sliced
2 cups roughly chopped fresh parsley
1 heaping tablespoon kosher salt
1/4 teaspoon celery seeds
1 tablespoon unsalted butter (optional)
Put all the vegetables except the parsley in a 4-quart saucepan. Add 4 cups water. Cover and bring to a boil. Lower the heat and simmer, uncovered, for 10 minutes, or until vegetables are tender. Add the parsley and simmer 10 minutes more. Stir in the salt.
Pass all the vegetables and liquid through a food mill fitted with a medium disc. (Or puree in a blender and press through a wire mesh sieve.) Return soup to pan. Add celery seed and heat through. Remove from heat and stir in butter, if using. Serve immediately.
Makes 6 1/2 cups.
From “Vegetable Love,” Barbara Kafka, Artisan 2005.