WINTER ROOT SOUP

Winter Root Soup image

This recipe comes from a cooking demonstration I attended in Garmisch, Germany. So easy! You can add your own topper like sour cream or fresh chopped chives and olive oil. When reheating, add a little cream or milk.

Provided by kim

Categories Soups, Stews and Chili Recipes Soup Recipes Vegetable Soup Recipes

Time 55m

Yield 6

Number Of Ingredients 11

Ingredients

1 sweet onion, chopped
1 russet potato, peeled and cubed
1 parsnip, peeled and cubed
1 sweet potato, peeled and cubed
1 yam, peeled and cubed
1 fennel bulb, trimmed and cubed
5 cups water, or as needed to cover
2 cubes chicken bouillon
½ cup heavy whipping cream
1 tablespoon salt, or to taste
1 tablespoon sour cream, divided

Steps:

Place onion, potato, parsnip, sweet potato, yam, and fennel cubes into a large saucepan and add water to cover. Bring to a boil and stir in chicken bouillon cubes. Reduce heat to medium and simmer until vegetables are tender, about 30 minutes. Drain and reserve cooking broth.
Place vegetables and 1 cup of reserved broth into a blender, cover, and blend until smooth. Pour in cream and add salt to the soup. Pulse several times to combine. If soup is too thick, blend in more broth. Serve in bowls topped with a small dollop of sour cream.

Nutrition Facts : Calories 270.3 calories, Carbohydrate 46.4 g, Cholesterol 28.4 mg, Fat 8.3 g, Fiber 7.4 g, Protein 4.5 g, SaturatedFat 5 g, Sodium 1619.2 mg, Sugar 4.6 g