By David Cohlmeyer

Makes 6 servings

From your own root cellar you can have a steady supply of the most delicious so-called “aromatic” vegetables. The aromatics include leeks, celeriac and parsley root. Also from the root cellar, I like to add fresh bay leaves, sage and thyme. This soup may appear watery; but the tastes and aromas are anything but bland.

2 19-oz cans chickpeas
3 sprigs fresh thyme
3 sprigs fresh sage
4 leeks, white and light green part only, cut in quarters
and sliced
1 large celery root (celeriac), peeled and diced
8 parsley roots (not parsnips), peeled and diced
1 cup dry white wine or clear chicken broth
2 cups water or additional clear chicken broth
2 fresh bay leaves

Salt and white pepper, to taste

Drain the chickpeas, reserving the liquid. Put the chickpeas aside for another use. Tie the thyme and sage sprigs together with kitchen twine. In large saucepan or small stockpot, combine the chickpea liquid, thyme and sage, leeks, celery root, parsley root, wine, water and bay leaves. Over low heat, gradually bring to a simmer; this should take from 30 minutes to 1 hour. Continue to simmer for 15 minutes. Cool for 1 hour. Remove the herbs. Taste and adjust seasoning as needed.

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