Root Vegetable Soup

There's nothing better than a bowl of hot soup on a cold winters day, although, my DH will eat soup during a summers heat wave. I recently found this recipe in our local Sunday newspaper. I've yet to try it but it looks and sounds amazing. Having not made it as yet, it's difficult for me to list the exact prep and cook time, but I would say they're pretty accurate.

• Ready In: 2 hrs
• Serves: 6

Ingredients

• 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 of fresh mint
• 4  scallions, finely chopped (white part only)

Directions

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.