rish Root Soup

rish Root Soup
  • 1/4 cup butter
  • 1 large yellow onion, chopped
  • 2 leeks, white and pale-green parts only, rinsed and coarsely chopped
  • 4 cloves garlic, smashed
  • 1 stalk celery, cut into chunks
  • 4 cups vegetable stock
  • 5 potatoes, peeled and cubed
  • 1 cup vegetable stock
  • 1 1/4 cups sliced baby carrots
  • 3 tablespoons chopped green onion
  • 3/4 cup heavy cream
  • salt and ground black pepper to taste
  • 6 tablespoons shredded Cheddar cheese (optional)


  1. Melt the butter in a large stockpot over medium heat; cook and stir the onion, leeks, garlic, and celery in the melted butter until tender, about 10 minutes.
  2. Pour 4 cups vegetable stock into the stockpot; add the potatoes. Bring the mixture to a boil, reduce heat to medium-low, and cook the mixture at a simmer 20 minutes.
  3. Divide the stock mixture into 3 batches with equal amounts of liquid and vegetables; set aside to cool for 30 minutes.
  4. Pour 1 batch of the stock mixture into a blender, filling the pitcher no more than halfway. Hold the blender lid firmly in place and carefully start the blender; use a few quick pulses to get the mixture moving before leaving it on to puree. Repeat process with second batch. Return the pureed batches to the stockpot.
  5. Divide third batch into two equal batches. Puree only one of the two batches before returning both to the stockpot.
  6. Bring 1 cup vegetable stock to a simmer in a small pot over medium-low heat. Cook the carrots in the simmering stock until soft, 5 to 7 minutes; add to the puree in the stockpot.
  7. Stir the green onion and heavy cream through the puree; continue cooking another 5 minutes.
  8. Season with salt and pepper; top with Cheddar cheese to serve.

03/07/2017
rish Root Soup, recipe PT15M PT1H 5 455 calories

Comment on this content
Old Plantation Rolls
Old Plantation Rolls
Warm the milk in a small saucepan until it bubbles, then rem..
429
Bacon Avocado Pasta
Bacon Avocado Pasta
Bring a large pot of lightly salted water to a boil. Add pas..
41
don't knock it until you try it zucchini chocolate banana nut milkshake
don't knock it until you try it zucchini chocolate banana nut milkshake
Blend the zucchini, bananas, cocoa powder, peanuts, sugar, a..
406
Carrot Halwa
Carrot Halwa
Melt ghee in a saucepan over medium heat. Add carrots; cook ..
28
Asparagus Mushroom Bacon Crustless Quiche
Asparagus Mushroom Bacon Crustless Quiche
Position oven rack to center position. Preheat oven to 400 d..
144
sweet and hot apple slow cooker pork
sweet and hot apple slow cooker pork
Lightly coat a 5- to 6-quart slow cooker with nonstick cooki..
425
Roasted Brussels Sprouts and Prosciutto Poppers
Roasted Brussels Sprouts and Prosciutto Poppers
Preheat oven to 400 degrees F (200 degrees C).Toss Brussels ..
32
Risotto with Truffle and Parmesan
Risotto with Truffle and Parmesan
Heat chicken broth in a stockpot over medium-low heat until ..
29
Easy Cheesy Tuna Noodle Casserole
Easy Cheesy Tuna Noodle Casserole
Bring a large pot of lightly salted water to a boil. Cook eg..
45
rish Lamb Stew with Roasted Root Veg
rish Lamb Stew with Roasted Root Veg
Preheat oven to 400 degrees F (200 degrees C).Heat 2 tablesp..
37
Winter Root Soup
Winter Root Soup
Place onion, potato, parsnip, sweet potato, yam, and fennel ..
46
Kabocha and Root Vegetable Soup
Kabocha and Root Vegetable Soup
Cut kabocha squash into 1-inch chunks and carefully trim the..
44
Turkey Soup with Root Vegetables
Turkey Soup with Root Vegetables
Bring the turkey carcass and water to a boil in a large pot ..
39
Winter Root Vegetable Soup
Winter Root Vegetable Soup
Preheat an oven to 425 degrees F (220 degrees C).Combine par..
24
Autumn Tomato and Root Vegetable Soup
Autumn Tomato and Root Vegetable Soup
Heat olive oil in a large pot over medium heat. Cook and sti..
37
Creamy Curried Root Vegetable Soup
Creamy Curried Root Vegetable Soup
Melt butter in a large skillet over medium heat. Cook and st..
178