Parsley Root Soup

  • 1 medium onion (or leeks), chopped
  • Cooking oil
  • ¾ pound parsley root, peeled and chopped
  • ½ pound potatoes, peeled and chopped
  • 1 quart broth (chicken or vegetable)
  • ½ cup milk or cream (dairy or non-dairy), or to taste
  • Nutmeg, parsley, salt and pepper to taste

Heat oil in pot on medium. Add onions and cook stirring until translucent, but not browning. Add parsley root and stir for another 2 minutes. Add potatoes and broth. Bring to a boil and reduce to a simmer until all veggies are tender. Puree. Add milk to taste. Season with nutmeg, salt and pepper to taste. Top with parsley (optional). Serve warm.