Ingredients
- 3 carrots, chopped
- 1 large potato, chopped
- 1 large parsnip, chopped
- 1 large turnip or small rutabaga, chopped
- 1 onion, chopped
- 2 tablespoons sunflower oil
- 2 tablespoons butter
- 1 1/2 quarts water
- 1 piece fresh ginger root, peeled and grated
- 1 1/4 cups milk
- 3 tablespoons sour cream
- 2 tablespoons chopped fresh dill
- 1 tablespoon lemon juice
- Salt and pepper
- Sprigs of fresh dill, to garnish
Preparation
Step 1
Put the carrots, potato, parsnip, turnip or rutabaga, and onion into a large saucepan with the oil and butter and fry lightly. Cover and sweat the vegetables over low heat for 15 minutes, shaking the pan occasionally.
Pour in the water, bring to a boil, and season well. Cover and simmer for 20 minutes until the vegetables are soft.
Strain the vegetables, reserving the stock. Add the ginger and vegetables to a food processor or blender and puree until smooth. Return the pureed mixture and stock to the pan. Add the milk and stir while the soup gently reheats.
Remove from the heat and stir in the sour cream, plus the dill and lemon juice. Season if necessary. Reheat the soup: Do not let it boil or it may curdle. Serve garnished with sprigs of dill.