Root Vegetable Soup

Recipe by dojemi
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READY IN: 2hrs
SERVES: 6
UNITS: US

INGREDIENTS

Nutrition
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DIRECTIONS

  • In a large flameproof casserole, melt the butter.
  • Add the onion, shallots, salt and pepper.
  • Cover and cook over medium-low heat for 15 minutes, stirring often, or until the vegetables soften.
  • Add the carrots, parsnips, turnips, chicken stock, water, and nutmeg.
  • Bring the mixture to a boil.
  • Turn the heat to medium-low, cover the pot, and simmer the soup for 40 to 50 minutes or until vegetables are tender.
  • Taste for seasoning and add more salt and pepper if you like.
  • Remove 1 cup of solids from the soup and mash them on a plate with a fork until the mixture is pureed.
  • Stir the puree back into the soup.
  • Return the soup to a boil.
  • In a small bowl, combine the lemon rind, mint, and scallions.
  • Ladle the soup into bowls, sprinkle with the mint mixture and serve at once.
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