Parsnip & Celery Root Bisque

• 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

1. 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.
2. 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.

olive oil, leeks, parsnips, celery root, garlic, chicken stock, salt, ground pepper, heavy whipping cream, parsley, lemon juice, fresh chives, pomegranate seeds

Taken from www.tasteofhome.com/recipes/parsnip-celery-root-bisque/ (may not work)