Root Vegetable Soup

Prep Time: 45 min(s)
Cook Time: 45 min(s)
Serves: 8
Difficulty: Intermediate
Ethnicity: American
Tools:
1-gal. stockpot
cutting board
immersion blender (stick/wand)
ladle
large chef's knife
measuring cups
measuring spoons
mise en place/prep bowls
peeler
wooden spoon

Try roasting all of the vegetables in the oven for a richer flavor.
Ingredients:
1/4 cup(s) olive oil
1 medium onion - peeled and small diced (Learn How)
4 garlic cloves - peeled and minced (Learn How)
2 leeks - white and light green parts only, thinly sliced
1/2 fennel bulb - minced
1/2 small celery root - 1/2-inch diced (Learn How)
2 parsnips - 1/2-inch diced
2 carrots - peeled and 1/2-inch diced (Learn How)
4 potato (yukon gold) - 1/2-inch diced
1 small rutabaga - 1/2-inch diced (Learn How)
6 cup(s) - chicken stock (white)
1 bay leaf
1 tablespoon(s) Sherry vinegar
1 tablespoon(s) orange juice
1 tablespoon(s) thyme - finely chopped
3 tablespoon(s) butter (unsalted)
1 pinch salt and pepper - to taste

Steps:

-Heat a heavy bottom 1-gal. stock pot to medium-high and add the 1/4 cup of oil.

-Saute the onions and the garlic until translucent.

-Add the leeks and turn the heat down to medium. Saute until soft, about 2 minutes.

-Add all of the remaining vegetables and saute for 1 minute, stirring to mix well.

-Add the chicken stock and the bay leaf.

-Cook the soup over medium for approximately 30-40 minutes until the vegetables are soft.

-Stir in the sherry vinegar, orange juice, thyme and butter.

-Season to taste.

-Using an immersion blender, blend the soup to the desired consistency.

Garnish with flavored or plain creme fraiche.

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