White Root Vegetable Soup with Thyme Butter

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White Root Vegetable Soup with Thyme Butter

 

2 lb. celery root (celeriac), peeled, cut into 1 " pieces, can substitute

celery tops

1 stick butter, room temp.

3 to 4 leeks, sliced, white and pale green parts only

3 tbsp. fresh minced thyme

1 lb. turnips, peeled, cut into wedges

2 cloves garlic, minced

1 lb. parsnips, cut into 3/4 " pieces

1/2 cup whipping cream

6 to 8 cups veggie broth

 

Mix 6 Tbs butter and thyme in small bowl to blend well. Season thyme butter

to taste with salt and pepper.

Melt remaining 2 Tbs butter in heavy large pot over med. heat. Add leeks and

garlic and saute until leeks are tender- about 10 min. Add broth, celery

root, turnips, and parsnips; bring to a boil. Reduce heat to med. cover and

simmer about 45 min. Cool slightly. Working in batches, puree soup in

blender until smooth. Return to pot and stir in cream. Season with salt and

pepper. Ladle into bowls and top each with spoon of thyme butter. Swirl into

soup and serve.