Root Vegetable Soup

Root Vegetable Soup
Serves 4
  1. 5 T. butter
  2. 2 yellow onions, chopped
  3. 4 shallots, chopped
  4. 1 leek, trimmed, washed, sliced thin crosswise
  5. 2 garlic cloves, minced
  6. 2 parsnips, peeled and cut into 1/2” dice
  7. 2 carrots, peeled and cut into 1/2” dice
  8. 1 large celeriac (celery root), peeled and cut into 1/2” dice
  9. 3 potatoes, peeled and cut into 1/2” dice
  10. 2 white turnips, peeled and cut into 1/2” dice
  11. 6 cups chicken stock (or water or vegetable stock)
  12. Salt and pepper
  13. Sprigs of fresh parsley, to garnish
  1. 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.
  2. 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.
  3. Return pureed soup to saucepan; heat through and season to taste.
  4. Serve hot, garnished with a sprig of fresh parsley
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