Cream of Root Vegetables Soup


from Cress Restaurant

This velvety, easy-to-make soup is part of Chef Hari’s winter repertoire for Cress, a comforting meal in a bowl, served with crusty bread or fresh croutons.

Serves 6

1 cup peeled and medium diced parsnips

1 cup peeled and medium diced carrots

1 cup peeled and medium diced yukon gold potatoes

1/2 cup peeled and small diced turnips 3 whole garlic cloves, sliced 1/2 cup (1 stick) unsalted butter 2 1/2 cups heavy cream

2 1/2 cups vegetable or chicken stock 4 sprigs fresh thyme

1 sprig fresh rosemary

3 bay leaves

1 tablespoon thinly slice fresh chives, for serving

1 tablespoon finely minced fresh tarragon, for serving

Kosher salt, freshly ground black pepper, to taste White truffle oil, for serving

1. Combine vegetables, garlic, butter, cream, stock, thyme, rosemary and bay leaves in a heavy-bottomed pot. Bring to a boil over medium-high heat, then lower heat and simmer for 30 minutes, or until vegetables are soft. Season with salt and pepper.

2. Remove from heat and discard bay leaves and herbs. Blend to a smooth consistency with immersion blender or in a food processor, adding more liquid or cream, if needed, for desired consistency.

3. To serve, garnish with fresh chives, tarragon, and a drizzle of truffle oil.