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Root Vegetable Soup
Ingredients
- 5 T. butter
- 2 yellow onions, chopped
- 4 shallots, chopped
- 1 leek, trimmed, washed, sliced thin crosswise
- 2 garlic cloves, minced
- 2 parsnips, peeled and cut into 1/2” dice
- 2 carrots, peeled and cut into 1/2” dice
- 1 large celeriac (celery root), peeled and cut into 1/2” dice
- 3 potatoes, peeled and cut into 1/2” dice
- 2 white turnips, peeled and cut into 1/2” dice
- 6 cups chicken stock (or water or vegetable stock)
- Salt and pepper
- Sprigs of fresh parsley, to garnish
Instructions
- In a large saucepan, melt butter and slowly cook the onions, shallots, leek and garlic until tender and soft, about 5 minutes. Do not brown.
- Add diced root vegetables and stock. Simmer until all vegetables are soft (35 minutes.). Puree in 2-cup batches in food processor or blender until smooth.
- Return pureed soup to saucepan; heat through and season to taste.
- Serve hot, garnished with a sprig of fresh parsley
Marcel's Culinary Experience https://www.marcelsculinaryexperience.com/