INGREDIENTS
2 tbsp
olive oil
2 cups
leeks
4 cups
parsnips
1 1/2 cups
celery root
4
garlic cloves
6 cups
chicken stock
1 1/2 tsp
salt
3/4 tsp
coarsely ground pepper
1 cup
heavy whipping cream
2 tbsp
parsley
2 tsp
lemon juice
2 tbsp
chives
1 serving
pomegranate seeds