Celery root and parsnip soup is creamy comfort in a bowl, without the cream

Some days are indisputable soup days. The antidote to a wintry cold and gray day is a steaming bowl of creamy soup. Now, before you fret that a creamy soup may interfere with any New Year's diet resolutions, it's important to note that there is no cream in this so-called creamy soup. Rather, it's a smooth puree of starchy root vegetables and stock, with a splash of milk, which yields a rich and velvety soup, leaving anyone to guess that it's laden with cream.

Celery root (also known as celeriac) is the starring root in this soup. It's a gnarly vegetable that looks like a horror show, with wizened roots wrapped around its earthen bulbous exterior. Don't be dissuaded. Once peeled, the root reveals a milky white flesh, slightly nutty and mildly fragrant with celery. Its co-star is the sturdy parsnip, another winter root, which adds its sweet earthiness to the pot. Thyme and garlic round out the flavors of this soothing bowl, which will surely warm and comfort you on a chilly, drizzly day.

Celery Root and Parsnip Soup

Active time: 20 minutes

Total time: 45 to 50 minutes

Yield: Serves 4 to 6

Ingredients

1 tablespoon olive oil

2 medium leeks, white parts only, rinsed well, chopped

2 medium parsnips, peeled, cut in 1/2-inch chunks

2 medium celery roots, peeled, cut into 1/2-inch chunks

4 cloves garlic, peeled and chopped

4 cups chicken stock, or more as needed

3 sprigs thyme

1/2 cup whole milk

1 teaspoon kosher salt, plus more to taste

1/2 teaspoon freshly ground black pepper

Pinch of ground nutmeg

Directions

Heat the oil in a soup pot over medium heat. Add the leeks and saute until wilted without coloring, about 3 minutes. Add the parsnips and celery root and cook until the vegetables begin to soften, about 3 minutes, stirring often. Add the garlic and stir until fragrant, about 1 minute. Add the chicken stock and thyme and bring to a boil. Reduce the heat to medium-low, cover the pot, and simmer until the vegetables are very soft, 25 to 30 minutes. Discard the thyme sprigs.

Carefully transfer the soup to a food processor (or use an immersion blender) and puree until smooth. Return the soup to the pot and stir in the milk, salt, pepper and nutmeg. If the soup is too thick, add more milk (or stock) to your desired consistency and taste for seasoning. Gently heat over medium-low heat until warm and serve immediately.

Lynda Balslev is an award-winning writer, cookbook author and recipe developer, and authors the blog TasteFood.