Ingredients Jump to Instructions ↓

  1. 8 tablespoons 120ml Butter - (1 stick) - room temperature

  2. 3 tablespoons 45ml Minced fresh thyme Salt - to taste Freshly-ground black pepper - to taste

  3. 6 Leeks, white and pale green parts only - sliced (medium)

  4. 2 Garlic cloves - minced

  5. 10 cups 2370ml Canned low-salt chicken broth - or more if needed

  6. 2 lbs 908g / 32oz Celery root (celeriac) - peeled, and Cut into 1" pieces

  7. 1 1/2 lbs 681g / 24oz Turnips - peeled, each Cut into 8 wedges

  8. 1 lb 454g / 16oz Parsnips - peeled, and Cut into 3/4" pieces

  9. 1/2 cup 118ml Whipping cream

Instructions Jump to Ingredients ↑

  1. Recipe Instructions Mix 6 tablespoons butter and thyme in small bowl to blend well. Season thyme butter to taste with salt and pepper. Melt remaining 2 tablespoons butter in heavy large pot over medium heat. Add leeks and garlic and saute until leeks are tender but not brown, about 10 minutes. Add 10 cups broth, celery root, turnips, and parsnips; bring to boil. Reduce heat to medium, cover and simmer until vegetables are very tender, about 50 minutes. Cool slightly. Working in batches, puree soup in blender until smooth. Return soup to pot. Stir in cream. Season with salt and pepper. (Thyme butter and soup can be made 1 day ahead. Wrap butter in plastic wrap. Cool soup slightly. Refrigerate uncovered until cold, then cover and keep chilled. Rewarm soup over medium heat, adding more broth, if desired, to thin.) Ladle soup into 12 bowls. Top each with small piece of thyme butter; swirl into soup and serve. This recipe yields 12 servings.


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