Creamy Vegetable Soup
The soup we were served in Ireland was this delicious creamy root vegetable soup.
|4 cups||vegetable stock|
|4 teaspoons||cream or creme fraiche|
|salt and pepper, to taste|
Wash and chop all the vegetables into small pieces; They will cook quicker and are easier for pureeing purposes.
Add the butter to a stock pot over a medium-low heat. Add the onion and cook for ten minutes without browning. Add the carrots, potatoes, celery and leeks and cook for five minutes more. Then add the parsnip for five more minutes. Add the vegetable stock, salt and pepper and bring to a boil. Simmer for 20 minutes and allow to cool down to begin pureeing the vegetables. It took just two batches with my handy Ninja mixer!
Pour everything back into the pot and taste again. I use low-to-no sodium vegetable stock so I always have to add more salt and pepper. Do so to your own taste but remember that there is almost no seasoning in this whatsoever. Add the cream — and this is also to taste. You may like it a bit more creamy. If using creme fraiche, it will require just a little. Light cream or the like may need a bit more.