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Creamy Vegetable Soup
10 Prep Time
minutes
30 Cook Time
minutes
40 Total Time
minutes
6 Serving
size
This velvety, easy-to-make soup is part of Chef Hari Pulapaka of Cress Restaurant winter repertoire for Cress, a comforting meal in a bowl, served with crusty bread or fresh croutons.
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Ingredients
- 1 cup peeled and medium diced parsnips
- 1 cup peeled and medium diced carrots
- 1 cup peeled and medium diced Yukon Gold potatoes
- 1/2 cup peeled and small diced turnips
- 3 whole garlic cloves, sliced
- 1/2 cup (1 stick) unsalted butter
- 2 1/2 cups heavy cream
- 2 1/2 cups vegetable or chicken stock
- 4 sprigs fresh thyme
- 1 sprig fresh rosemary
- 3 bay leaves
- 1 tablespoon thinly slice fresh chives, for serving
- 1 tablespoon finely minced fresh tarragon, for serving
- Kosher salt, freshly ground black pepper, to taste
- White truffle oil, for serving
Preparation
- Combine vegetables, garlic, butter, cream, stock, thyme, rosemary, and bay leaves in a heavy-bottomed pot.
- Bring to a boil over medium-high heat, then lower heat and simmer for 30 minutes or until vegetables are soft.
- Season with salt and pepper.
- Remove from heat and discard bay leaves and herbs.
- Blend to a smooth consistency with immersion blender or in a food processor, adding more liquid or cream, if needed, for desired consistency.
- To serve, garnish with fresh chives, tarragon, and a drizzle of truffle oil.
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