Creamy Root Vegetable Soup

From Cook's Country | October/November 2011

Why this recipe works:

All too often, creamy vegetable soups are more about the cream than the vegetables. We wanted a soup that would be just as smooth as cream-laden ones but have vegetable flavor that shined. We added an assortment of vegetables to the pot one by one, settling upon a mixture of potatoes, carrots,… read more

All too often, creamy vegetable soups are more about the cream than the vegetables. We wanted a soup that would be just as smooth as cream-laden ones but have vegetable flavor that shined. We added an assortment of vegetables to the pot one by one, settling upon a mixture of potatoes, carrots, parsnips, leeks, and celery. But even with that long lineup of veggies, the flavor wasn’t as assertive as we’d hoped. We gradually cut the cream back from 1 cup to ½ cup, but now the cream lacked body. We considered other thickeners like flour or cornstarch until inspiration finally hit. The potato was certainly packed with starch; could it solve our problem? Sure enough, sautéing the potatoes on their own pulled out their starch and provided the small amount of thickening we needed.

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Serves 4 to 6

You’ll need 2 medium parsnips here.

Ingredients

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