Root Vegetable Soup


Yield 6 servings
Ingredients

1 tablespoon oil
2 large garlic cloves, minced
2 large onions, sliced thin
2 white turnips, sliced thin
2 yellow turnips, sliced thin
2 large potatoes, peeled and sliced
2 sweet potatoes, peeled and sliced
1 cup water
1 cup stock, chicken or vegetable (plus additional stock for pureeing)
Heavy cream (optional)
Salt and freshly ground pepper

1 Saute garlic and onion in oil.
2 Add sauteed garlic and onions along with remaining sliced vegetables to pot with water and stock. Add 1 teaspoon salt and boil until vegetables are soft.
3 Puree until smooth and thick, adding more chicken stock and optional heavy cream to achieve the right consistency.
4 Salt and pepper to taste.
notes
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