Creamy Root Veggie Soup
TOTAL TIME: Prep: 15 min. Cook: 1 hour
YIELD: 8 servings.
On chilly nights, we fill the pot with parsnips and celery root for a smooth, creamy soup. Garlic, bacon and fresh thyme make it even better. —Sally Sibthorpe, Shelby Township, Michigan
Ingredients
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4 bacon strips, chopped
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1 large onion, chopped
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3 garlic cloves, minced
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1 large celery root, peeled and cubed (about 5 cups)
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6 medium parsnips, peeled and cubed (about 4 cups)
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6 cups chicken stock
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1 bay leaf
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1 cup heavy whipping cream
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2 teaspoons minced fresh thyme
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1 teaspoon salt
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1/4 teaspoon white pepper
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1/4 teaspoon ground nutmeg
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Additional minced fresh thyme
Directions
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1.
In a Dutch oven, cook bacon over medium heat until crisp, stirring occasionally. Remove with a slotted spoon; drain on paper towels. Cook and stir onion in bacon drippings 6-8 minutes or until tender. Add garlic; cook 1 minute longer.
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2.
Add celery root, parsnips, stock and bay leaf. Bring to a boil. Reduce heat; cook, uncovered, 30-40 minutes or until vegetables are tender. Remove bay leaf.
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3.
Using an immersion blender, puree soup. Or cool slightly and puree in batches in a blender; return to pan. Stir in cream, 2 teaspoons thyme, salt, pepper and nutmeg; heat through. Top servings with bacon and additional thyme.
Nutrition Facts
1 cup: 295 calories, 17g fat (9g saturated fat), 50mg cholesterol, 851mg sodium, 30g carbohydrate (9g sugars, 6g fiber), 8g protein.
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