Root vegetable soup

Root vegetable soup

Ingredients/Components

• chicken stock
• unsalted butter - 2 Tbsp
• potatoes, peeled and diced - 3 item
• carrots, peeled and diced - 2 item
• cloves garlic, peeled and minced - 2 item
• onions, peeled and chopped - 2 item
• shallots, peeled and chopped - 4 item
• white turnips, peeled and diced - 2 item
• leek, trimmed, washed and thinly sliced - 1 item
• large celery root, peeled and diced - 1 item

How to make root vegetable soup:

In a large saucepan, melt the butter and slowly cook the onions, shallots, leeks and garlic until tender and soft, about 5 minutes. Do not brown. Add the diced root vegetables and stock. Simmer until all vegetables are soft, approximately 35 minutes. Puree in 2-cup batches in a food processor until smooth.

Return soup to the saucepan; heat through and season to taste with salt and freshly ground pepper. Serve hot. Serves 4 to 6.

Recipe categories: < 4 hours, Time to make, Soups & stews.