Yield: Yields about 3 quarts
The secret to the not-too-sweet flavor of this velvety soup is celery root, or celeriac. Its light celery-parsley notes balance the sweetness of the potatoes and the pepper bite of the turnips.
Make Ahead Tips
The soup may be made up to 3 days ahead and refrigerated; reheat gently before serving. You can also freeze the soup for up to 1 month.
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Simple, straight forward. 10/10 EXCELLENT AS IT IS: sweet but not overwhelming, velvety, intriguing. I decorated with a swirl of coconut milk.
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