The Wentworth

Cream of Root Vegetable: Soup

Servings: 4

Prep time:1 hour

Ingredients:

• 

  1 large onion

• 

  1 carrot

• 

  3 parsnips

• 

  1 celery root

• 

  2 tablespoons chopped garlic

• 

  water or stock

• 

  4 Idaho potatoes

• 

  2 cups heavy cream

Step 1:

Peel, dice and saute onion, carrot, parsnip, celery and garlic in butter until tender. Add water or stock to above mixture, cover and simmer for 10 minutes.

Step 2:

Add potatoes and cook until tender. Puree and season with salt and pepper. Add heavy cream and heat through, do not boil.

Step 3:

**This is a fairly flexible soup. If you like more parsnip, add more or if you like more celery root, add more, etc.