Savoy Cabbage and Celery Root Soup with Leek Confit

Ingredients:

• 2 tablespoons extra virgin olive oil
• 1 medium yellow onion, diced (about 1½ cups)
• 1 medium celery root (also called celeriac), trimmed and diced (1½ to 2 cups)
• 3 large garlic cloves, minced
• ½ cup chopped scallions, green tops only
• ¼ cup Leek Confit
• ½ Fuji apple, peeled and diced
• 1 tablespoon country-style Dijon mustard
• 1 teaspoon minced fresh rosemary
• 5 cups vegetable broth
• ⅔ cup quartered baby potatoes
• ½ small savoy cabbage, thinly sliced (about 3 cups)
• 1 teaspoon kosher salt (or more, to taste)
• ½ teaspoon black pepper
• ½ cup brown basmati rice
• ½ cup grated Parmesan cheese, optional garnish

Course: soup

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