Puree of Root Vegetable Soup

Puree of Root Vegetable Soup

3 tablespoons butter
3 whole cloves garlic, peeled
1 large Spanish 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 celeriac, peeled and cut into chunks
12 cups chicken or vegetable stock
1/2 teaspoon ground nutmeg
2 cups light cream
Kosher salt and freshly ground black
pepper, to taste

■ In a stockpot melt the butter over mediumhigh
heat. Add the garlic, onion, celery,
carrots, and parsnips. Sauté for 5 to 8 minutes,
stirring frequently. Add the turnip, sweet
potatoes, celeriac, 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 heat and add the nutmeg.
Puree the soup in the pot with a hand blender
or working in batches in a regular blender
until 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.
Makes 8 to 10 servings