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