"Back-to-Our-Roots" Soup, a Root Vegetable Soup to Warm the Soul.
A creamy, tangy, root vegetable soup inspired by The Year of Soup by Howard Reiss. A slightly sweet blend of parsnips, potatoes, carrots, and turnips. This soup gets better as it sits in the refrigerator overnight and makes the perfect lunch!
Course: Main Course, Side Dish, Soup
3leeks2-3 leeks thinly sliced, hard green leaves cut off.
5potatoesMedium to large, peeled and chopped into medium chunks.
4carrotsPeeled and cut into chunks.
2parsnipsPeeled and chopped into medium chunks.
1/2turnipPeeled and chopped into medium chunks. (Turnip can be omitted, it's kind-of sour.)
1/8tspnutmegI grated some fresh nutmeg.
1/2tspturmericOptional, but I put some in almost all my soups.
1/4tspblack pepperMore or less, however you like.
1/4tspcrushed red pepperOptional.
1 1/2cupsour creamOptional, but it's much better with it! A block of cream cheese will work if you don't have sour cream.
1/2cupmilkCream or Half & Half will work also.
8cupsbrothI used homemade chicken & veggie stock.
1/2lemonZest and juice, optional.
Add olive oil, butter, salt and sliced leeks to a large soup pot. Sauté until soft.
Stir in all the spices.
Add all the cubed vegetables and pour in the broth or stock.
Bring to a boil and simmer over medium heat for about 25 minutes, or until fork tender. (While simmering, bring sour cream and milk to room temperature.)
Add the zest and juice of half of a lemon. (You can wait and add lemon juice when garnishing if you prefer, or both!)
Remove soup from heat and very carefully purée the hot soup until desired smoothness with an immersion blender. Be very careful, puréed soup is like Molten LAVA!
In a large cup or bowl, add the sour cream and milk. Stir to mix out the lumps.
Ladle some of the puréed soup into the sour cream and milk mixture and stir. Add as much purée as needed to warm the cream through. Once it's warm, stir it into your soup.
Adjust for salt, pepper. Top with a dollop of sour cream or lemon juice!
This soup packed up nicely for lunch. Just what I needed some soul-warming, soothing soup and some me time!
I like to add about 4 tbsp instant polenta to thicken soups, or potato flakes/instant mashed potatoes.
I like it a little rustic with some chunks of vegetable, not totally smooth. Plus, I'm too lazy to get out the high speed blender!
You can also ladle out small batches and purée in your blender. Again, be very careful, puréed soup is like molten lava!