Creamy Root Vegetable Soup

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Southern Living Creamy Root Vegetable Soup in bowls to serve


Photo:

Greg DuPree; Food Stylist: Ruth Blackburn; Prop Stylist: Christine Keely


Active Time:
30 mins

Total Time:
50 mins

Servings:
8

This silky, smooth roasted vegetable soup calls on the heroes of the root cellar—namely

sweet potatoes

, rutabagas, and parsnips. The vegetables impart a lovely orange color that is bound to make the soup stand out on the dinner table. It’s vibrant earthy-sweet flavor, balanced by the savory leeks and garlic, will too.

Don’t leave off the coriander-spiced crème fraiche and browned butter

pecans

on top; they offer contrasting tangy-creamy and toasty-nutty flavors. When pureeing the soup, just make sure to remove the center piece on the

blender

lid to allow steam from the hot soup to escape.

Ingredients


  • 5


    Tbsp.


    unsalted butter

    , divided


  • 1


    cup


    thinly sliced leek

    (from 1 leek)


  • 2


    garlic cloves

    , minced (about 1 1/2 tsp.)


  • 1


    lb

    .

    rutabaga

    , peeled and coarsely chopped (2 1/2 cups)


  • 1


    lb.


    sweet potatoes

    , peeled and coarsely chopped (3 1/2 cups)


  • 12


    oz.


    parsnips

    , peeled and coarsely chopped (2 1/2 cups)


  • 2

    dried

    bay leaves


  • 4


    cups

    lower-sodium

    vegetable broth


  • 1/2


    tsp.


    black pepper


  • 2 1/4


    tsp.


    kosher salt

    , divided


  • 1/2


    cup


    crème fraîche


  • 3/4


    tsp.


    ground coriander


  • 1/4


    cup


    pecans

    , chopped


  • 1


    Tbsp.


    chopped fresh sage

    , plus more sage leaves for garnish


  • 1


    cup


    heavy whipping cream

Directions

  1. Melt 2 tablespoons of the butter in a Dutch oven over medium. Add leek and garlic; cook, stirring occasionally, until soft, 4 to 5 minutes. Add rutabaga, sweet potatoes, parsnips, bay leaves, broth, pepper, and 2 teaspoons of the salt. Bring to a boil over high. Reduce heat to medium-low; partially cover, and cook, undisturbed, until vegetables are tender, about 30 minutes.

  2. Meanwhile, stir together crème fraîche, coriander, and remaining 1/4 teaspoon salt in a small bowl to combine; set aside.

  3. Melt remaining 3 tablespoons butter in a small skillet over medium. Cook until butter just starts to brown, about 2 minutes. Add pecans; cook, stirring often, until butter is browned and pecans are toasted, 2 to 3 minutes. Pour into a small bowl; stir in sage.

  4. Remove bay leaves from vegetable mixture. Pour half of vegetable mixture into a blender. Secure lid on blender, and remove center piece to allow steam to escape. Place a clean towel over opening. Process until smooth, about 1 minute. Pour pureed soup into a large bowl. Repeat procedure with remaining vegetable mixture. Stir in whipping cream until thoroughly combined. Divide soup among 8 bowls. Top with crème fraîche mixture and pecans. Garnish with sage leaves.