Root Vegetable Soup

Total Time: 2 hrs Preparation Time: 30 mins Cook Time: 1 hr 30 mins

Ingredients

• Servings: 6
• 2 tablespoons butter
• 1 large spanish onion, finely chopped
• 2 shallots, finely chopped
• salt and pepper, to taste
• 2 lbs carrots, peeled and cut into 1/2-inch pieces
• 2 parsnips, peeled and cut into 1/2-inch pieces (about 1/2 pound total)
• 1 large turnip, peeled and cut into 1/2-inch pieces (about 2 pounds)
• 4 cups chicken stock
• 2 cups water
• 1 pinch of grated nutmeg
• 1 grated lemon, rind of
• 3 tablespoons chopped fresh mint
• 4 scallions, finely chopped (white part only)

Recipe

• 1 in a large flameproof casserole, melt the butter.
• 2 add the onion, shallots, salt and pepper.
• 3 cover and cook over medium-low heat for 15 minutes, stirring often, or until the vegetables soften.
• 4 add the carrots, parsnips, turnips, chicken stock, water, and nutmeg.
• 5 bring the mixture to a boil.
• 6 turn the heat to medium-low, cover the pot, and simmer the soup for 40 to 50 minutes or until vegetables are tender.
• 7 taste for seasoning and add more salt and pepper if you like.
• 8 remove 1 cup of solids from the soup and mash them on a plate with a fork until the mixture is pureed.
• 9 stir the puree back into the soup.
• 10 return the soup to a boil.
• 11 in a small bowl, combine the lemon rind, mint, and scallions.
• 12 ladle the soup into bowls, sprinkle with the mint mixture and serve at once.