Going back to my roots: parsnip, celery root, and potato soup with dill and horseradish cream. I sautéed shallot and onions in a little bit of butter and olive oil, then added parsnip, celery root, potato, thyme, salt, pepper in the pressure cooker with a little bit of broth and brought it up to pressure for 5 mins. Then used an immersion blender in the pot (SO much easier than a regular blender!) to purée all the soft vegetables. Added more broth to thin out the purée to my desired soup consistency and that’s all!!! Took less than 20 mins from the very start of cutting the vegetables to the finished dish! (For the horseradish cream, I simply mixed a small spoonful of creamy horseradish with a spoon of sour cream). #rootvegetablesoup #creamybutnocream #pureedsoup #parsnippotatoandceleryroot #parnsnip #celeriac #potato #smoothsoup #dillandhorseradish #forkyeah #eeeeeats #eatstagram #foodstagram #feedfeed #food52 #food52grams #huffposttaste #thehungrytruffle #gracegothamgourmet #tasseltotable https://www.instagram.com/p/B42q3mtnrNH/?igshid=pv4pi3g425j1
