Print

Fall Vegetable Soup

Down to earth goodness.
Servings 1
Prep Time

Ingredients

  • 1/4 cup Butter
  • 6 medium leeks cut lengthwise, sliced
  • 2 tsp Minced Garlic
  • 9 1/2 cups chicken or vegetable broth
  • 1 celery root, (celeriac) peeled, cut into 1/2 inch pieces
  • 1 1/2 lbs turnips peeled, cut into 1/2 inch pieces
  • 1 lbs parsnips peeled, cut into 1/2 inch pieces
  • 3/4 cup whipping cream
  • 1 tsp Salt
  • 1/4 tsp ground white pepper
  • 1/4 cup coarsely chopped fresh flat leaf parsley
  • crumbled crisp fried bacon optional

Instructions

  1. In large saucepan or Dutch oven, heat butter over medium heat. Saute leeks and garlic until leeks are tender (about 10 minutes). Set aside. Add broth, celery root, turnips and parsnips to pan; bring to a boil. Reduce heat to medium.