A hearty and flavorful soup made with a variety of root vegetables, chicken stock, and cream.
Yield: 4
Materials
Vegetables
- 1 kg mixed root vegetables such as potatoes, carrots, parsnips
- 1 large onion chopped
Seasonings
- 100 g butter
- 1 heaped teaspoon nutmeg optional, see notes
- 1 teaspoon salt adjust to taste
- 1 teaspoon pepper adjust to taste
Liquids
- 500 ml chicken stock
- 500 ml cream add just before serving
Instructions
Instructions
- Melt butter in a saucepan over medium heat until transparent. Add nutmeg and chopped vegetables, then stir.
- Add chicken stock, cover with a lid, and simmer for 20 minutes until vegetables are cooked.
- Blend the soup until smooth. Add cream just before serving.
- Check seasoning and adjust if necessary.
- Serve with chopped parsley or coriander as a garnish.
Notes
For variations, omit nutmeg and add fresh or dried chopped chilli when cooking.
A hearty and flavorful soup made with a variety of root vegetables, chicken stock, and cream.
Notes: For variations, omit nutmeg and add fresh or dried chopped chilli when cooking.