Silky Root Vegetable Soup

Silky Root Vegetable Soup

Maria Helm Sinskey

Maria Helm Sinskey

October 23rd, 2017

https://simplefeast.com/chefscatalog

Silky Root Vegetable Soup



Serves 4
1 hour 30 minutes total time
30 minutes active
Easy

When my daughters were small they didn’t like the texture of the chunky root vegetable soups. Since there weren’t many other vegetables around in the dark of winter I was determined to make them so delicious my girls would lap the soup up. I succeeded. Substitute any root vegetable you like in similar proportions.

Ingredients
1 cup ½-inch diced celery root
2 cups ½-inch diced rutabagas
¾ cup ½-inch diced turnips
¾ cup ½-inch diced carrots
½ cup ½-inch diced parsnips
1 tablespoon unsalted butter or extra-virgin olive oil
½ cup diced onion
1 large garlic clove, peeled, trimmed, and left whole
2 teaspoons honey, optional
1 teaspoon chopped thyme
6 cups water
Kosher salt
Freshly ground black pepper
½ cup crème fraîche, optional

Directions
Heat a large saucepan over medium-high heat. Add the butter and allow it to brown. Stir in the onion and sauté until it is golden brown, about 5 minutes. Add the garlic, celery root, rutabagas, turnips, carrots, and parsnips and sauté until softened and golden on the edges, about 5 minutes. Drizzle the vegetables with the honey, if using, and cook until the honey bubbles. Add the thyme and 4 cups of the water. Bring to a boil, reduce the heat, and simmer until the vegetables are very tender, about 1 hour. If the liquid reduces too much during the cooking time, add enough water to keep the vegetables submerged. Cool the soup slightly and puree in a high-powered blender or food processor. Be very careful when pureeing the soup, the hot air will expand in the blender or processor and cause the soup to explode out of the container. Remove the center plug from the lid of the blender or the pusher cylinder from the processor to allow the hot air to escape. Fill the blender no more than two-thirds full. Cover the opening with a thickly folded towel to protect your hand from spatters. Add additional water if the soup is too thick. Pass the puree through a coarse strainer for a more refined soup. Return the soup to the pan, season it with salt and pepper, and bring to a boil. Ladle the soup into bowls and garnish with a drizzle of crème fraîche, if using, and a grind of black pepper. (The crème fraîche may also be folded in for a richer soup. Heat the soup gently after it has been added.)

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Ingredients

  • 1 cup ½-inch diced celery root
  • 2 cups ½-inch diced rutabagas
  • ¾ cup ½-inch diced turnips
  • ¾ cup ½-inch diced carrots
  • ½ cup ½-inch diced parsnips
  • 1 tablespoon unsalted butter or extra-virgin olive oil
  • ½ cup diced onion
  • 1 large garlic clove, peeled, trimmed, and left whole
  • 2 teaspoons honey, optional
  • 1 teaspoon chopped thyme
  • 6 cups water
  • Kosher salt
  • Freshly ground black pepper
  • ½ cup crème fraîche, optional