Root Vegetable Soup
(Serves 4 to 6)
1 onion, coarsely chopped
2 leeks, white part only, sliced
6 garlic cloves, peeled and smashed
2 carrots, peeled, coarsely chopped
2 parsnips, peeled, coarsely chopped
1 large russet potato, peeled, chopped in chunks
5 cups chicken broth
1 tablespoon brown sugar
3 tablespoons butter
2 pinches grated nutmeg
Salt to taste
Bouquet garni of 2 bay leaves, 5 peppercorns, and several sprigs of thyme and parsley, tied up in cheesecloth
¾ cups cream (optional)
Parsley or sage to garnish
In a saucepan, melt butter over medium-low heat; add onions and leeks. Sweat for 10 minutes, adjusting heat so the onions and leeks don’t brown. Add garlic and cook, stirring for 30 seconds.
Add the chopped vegetables, brown sugar, salt, nutmeg, bouquet garni, and chicken broth to cover, adding water if necessary. Bring to a boil, then lower heat and simmer for about 30 minutes.
Remove from heat and remove the bouquet garni. In several batches, purée ingredients in a blender until smooth, starting on low speed and increasing to the highest power. Strain if necessary. Add cream if desired. Garnish with parsley or fried sage.
