The Persevering Cook's Kitchen

Recipe: Potato & Root Soup

Ingredients:

1 tbsp of duck fat (or other fat)
1 peeled, chopped celeriac
3 peeled, chopped large carrots
2 peeled, chopped parsnips
2 peeled, chopped large potatoes
1 puck of frozen celery (about 1/2 cup)
4 to 6 pucks of frozen poultry stock pucks (about 2 to 3 cups)
1 tbsp of dried parsley
1 tsp of ground rosemary
(or 1/2 tsp ginger, a pinch of cinnamon, a pinch of nutmeg)
(or 1 tsp of garum masala)
salt & pepper to taste

Method:

1. Sauté the vegetables in the duck fat in a low wide pot.
2. Set aside the vegetables.
3. Melt the stock pucks in a pot over low heat.
4. Add the vegetables (add the celeriac and carrots first, once they are par cooked add everything else) and spices and cook over low heat until the vegetables are all soft.
5. Cool the mixture.
6. Run the mixture through a blender or food processor until smooth.

Serving and use:
- Warm on the stovetop or heat in the microwave. Add a dollop of lactose-free sour cream and eat with toast or crackers.
- Mix 1:1 with sour cream to use as a sauce for meatballs.