White Root Vegetable Soup With Thyme Butter

Recipe Ingredients

8 tablespoons	120ml	Butter - (1 stick) - room temperature
3 tablespoons	45ml	Minced fresh thyme
		Salt - to taste
		Freshly-ground black pepper - to taste
6		Leeks, white and pale green parts only - sliced (medium)
2		Garlic cloves - minced
10 cups	2370ml	Canned low-salt chicken broth - or more if needed
2 lbs	908g / 32oz	Celery root (celeriac) - peeled, and
		Cut into 1" pieces
1 1/2 lbs	681g / 24oz	Turnips - peeled, each
		Cut into 8 wedges
1 lb	454g / 16oz	Parsnips - peeled, and
		Cut into 3/4" pieces
1/2 cup	118ml	Whipping cream

Recipe Instructions

Mix 6 tablespoons butter and thyme in small bowl to blend well. Season thyme butter to taste with salt and pepper.

Melt remaining 2 tablespoons butter in heavy large pot over medium heat. Add leeks and garlic and saute until leeks are tender but not brown, about 10 minutes. Add 10 cups broth, celery root, turnips, and parsnips; bring to boil. Reduce heat to medium, cover and simmer until vegetables are very tender, about 50 minutes. Cool slightly.

Working in batches, puree soup in blender until smooth. Return soup to pot. Stir in cream. Season with salt and pepper. (Thyme butter and soup can be made 1 day ahead. Wrap butter in plastic wrap. Cool soup slightly. Refrigerate uncovered until cold, then cover and keep chilled. Rewarm soup over medium heat, adding more broth, if desired, to thin.)

Ladle soup into 12 bowls. Top each with small piece of thyme butter; swirl into soup and serve.

This recipe yields 12 servings.

Source:
Bon Appetit, December 2001

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