Root Vegetable Potage

Course Soups and Stews

Ingredients in this Recipe

1 large onion diced
1 medium turnip peeled, cleaned and cut into quarters
1/4 cup heavy cream (optional)
2 large cloves garlic thinly sliced
2 parsnips peeled cleaned and chopped into large chunks
2 tablespoons butter
2 tablespoons olive oil to cook garlic and mint
4 carrots peeled, cleaned and chopped into large chunks)
4 medium size potatoes (I like yukon gold) peeled and quartered
6 cups flavorful chicken or vegetable stock (preferably homemade)
good size handful of mint chopped
salt and pepper to taste
sour cream for topping soup

Recipe Preparation

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