Root Vegetable Soup January 28, 2015 by Jill Foucre Leave a Comment Root Vegetable Soup 2015-01-28 13:12:06 Serves 4 Print 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 By Teri Hiben Marcel's Culinary Experience https://www.marcelsculinaryexperience.com/