Creamy Parsnip Soup
Rinse and peel the parsnips potatoes, and celery root, then finely dice. Peel and finely dice the shallot and garlic, then sweat in a pan with the butter. Add the vegetables and sauté briefly. Deglaze with the wine, then add the broth. Simmer for 15 minutes over medium heat.
Puree the soup with an immersion blender, then mix in the cream. Season to taste with salt, pepper, and nutmeg. If the soup is too thick, add a bit more broth. Pour the soup into bowls, garnish with the parsley, and serve.