Vegetable Root Soup

3 Large Onions
4 Carrots, peeled and sliced
3 Turnips, peeled and sliced
3 Parsnips, Peeled and Sliced
4 Tbsp Butter
1 1/2 quarts Chicken Stock (maybe more depending on desired consistency)
1 large elephant garlic bulb, or 4 small cloves peeled and mashed
1 tsp or more dried thyme or fresh sprig of thyme
pinch Cayenne Pepper
Sea Salt or Fish Sauce to season
Pinch fresh grated nutmeg
Pima Cream, or Creme Fraiche for topping

Melt butter in a large, stainless steel pot and add onions,carrots, turnips, and parsnips. Cover and cook about 1//2 hour over med-low heat, stirring occasionally. Add stock, bring to a boil and skim. Add garlic, thyme and cayenne pepper. Simmer, covered for about 1/2 hour until soft.
Remove thyme sprig if used. Puree soup with a hand-held blender. Season to taste. If you want your soup thinner, add more water or stock. Place cultured cream on top when serving.


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