Puree of Root Vegetable Soup (NES)

By hmp13

Ingredients

• 3 tablespoons butter
• 3 whole cloves garlic, peeled
• 1 large onion, peeled and diced
• 2 ribs celery, diced
• 4 carrots, peeled and sliced
• 4 parsnips, peeled and sliced
• 1 large turnip or rutabaga, peeled and cut into chunks
• 2 sweet potatoes, peeled and cut into chunks
• 1 bulb celery root, peeled and cut into chunks
• 12 cups chicken or vegetable stock
• 1/2 teaspoon nutmeg
• 2 cups light cream
• Salt and pepper

Preparation

Step 1

In a stockpot melt the butter over medium-high heat. Add the garlic, onion, celery, carrots, and parsnips. Sauté for 5 to 8 minutes, stirring frequently. Add the turnip, sweet potatoes, celery root, and stock. Bring to a boil. Reduce the heat to medium and simmer until the vegetables are soft and tender, about 40 minutes.

Remove from the heat and add the nutmeg. Puree the soup in the pot using a hand blender or working in batches with a regular blender until completely smooth. Add the cream. Season with salt and pepper. Stir to combine. If the soup seems too thick, adjust the texture with additional stock or water.