Root Vegetable Potage
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Author Notes: I haven't made this soup in years and when I saw this weeks contest I immediately thought of it, its hearty and warming, perfect for that crisp autumn weather or cold winter days. It makes a great starter for your meal. The soup is topped with sour cream or creme fraiche and garlic and fresh mint sauteed in olive oil.
NOTE: See step 3 for alternate method, I made this again today and roasted the carrots, parsnips and turnip. By roasting these vegetables it added another layer of flavor to the soup. Making it either way is delicious!
- sdebrango
Serves 6-8 depending on serving size
- 6 cups flavorful chicken or vegetable stock (preferably homemade)
- 4 medium size potatoes (I like yukon gold) peeled and quartered
- 4 carrots peeled, cleaned and chopped into large chunks)
- 1 medium turnip peeled, cleaned and cut into quarters
- 2 parsnips peeled cleaned and chopped into large chunks
- 1 large onion diced
- 2 large cloves garlic thinly sliced
- good size handful of mint chopped
- 2 tablespoons olive oil to cook garlic and mint
- sour cream for topping soup
- salt and pepper to taste
- 2 tablespoons butter
- 1/4 cup heavy cream (optional)
- Coat bottom of large pot with a little olive oil heat on med/high and add diced onions. Cook until onions are soft. Add the stock, now add the potatoes, carrots, turnip, and parsnip. Cook on med/high until vegetables are very soft. Remove from heat and puree either using your immersion blender or food processor. Add the butter and optional heavy cream. Adjust seasoning to taste.
- In small fry pan on medium heat add the olive oil, now add the garlic and cook until its just starting to brown, add the chopped mint and cook on low heat for a minute or two, you don't want the garlic burned but it should be crisp kind of like a garlic chip. Ladle some soup into a bowl, add a dollop of sour cream and spoon some of the garlic and mint over the sour cream.
- ALTERNATE METHOD; Pre-heat oven to 375 degrees, line a sheet pan with parchment or aluminum foil, lay the cut carrots, parsnips and turnips drizzle with olive oil and bake for 30 minutes. They will just start to brown. Remove from oven and add as in step 1 along with the raw potatoes.
- This recipe was entered in the contest for Your Best Root Vegetable Side
Tags: root vegetables, soup
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over 1 year ago gingerroot
What a beautiful soup! I really love your addition of mint.
over 1 year ago sdebrango
Suzanne is a trusted source on General Cooking.
Thank you so much gingerroot. The combination of the garlic and mint really make the soup tasty,
over 1 year ago Panfusine
love the concept of the garlic chip! awesome recipe!
over 1 year ago sdebrango
Suzanne is a trusted source on General Cooking.
Thank you panfusine, the garlic chips and mint really make this soup special. I am sure you could really spice it up beautifully.
over 1 year ago Panfusine
the perfection in this soup is the earthy root vegetables with the mint & garlic chips darting in & out with their characteristic flavors, any more spice would take that subtle elegance away..
over 1 year ago sdebrango
Suzanne is a trusted source on General Cooking.
Thank you so much. Thats what I was going for. I do love spicing and am learning so much and much of it from your recipes. Thank you again,
over 1 year ago Panfusine
LOL.. & I'm beginning to understand the virtue of appreciating the innate flavors of ingredients w/o the spices completely swamping my nostrils!
over 1 year ago sdebrango
Suzanne is a trusted source on General Cooking.
:)
over 1 year ago SKK
Divine!
over 1 year ago sdebrango
Suzanne is a trusted source on General Cooking.
Thank you so much SKK.
over 1 year ago lapadia
Delicious and beautiful, sdebrango!
over 1 year ago sdebrango
Suzanne is a trusted source on General Cooking.
Thank you so much but I still can't get over your gorgeous borscht!!
over 1 year ago inpatskitchen
Love this!!
over 1 year ago sdebrango
Suzanne is a trusted source on General Cooking.
Thanks Pat!!
over 1 year ago fiveandspice
Emily is a trusted source on Scandinavian Cuisine.
This looks delicious! A perfect soup for warming you up from the inside when it's cold out! Also, I just love the word potage!
over 1 year ago sdebrango
Suzanne is a trusted source on General Cooking.
Thanks so much, it is a good warmer upper. I always called it potage even though its really just soup, LOL.
over 1 year ago wssmom
I love the addition of mint in this! It looks lovely and creamy and delish!
over 1 year ago sdebrango
Suzanne is a trusted source on General Cooking.
Thank you so much, the mint sauteed with the garlic is such a wonderful addition to this soup along with the sour cream. I cook the mint and garlic until they are slightly crunchy its a really nice contrast of textures with the creamy soup.
over 1 year ago Midge
Delish!
over 1 year ago sdebrango
Suzanne is a trusted source on General Cooking.
Thank you so much Midge!
over 1 year ago EmilyC
Wow -- this is a good-looking soup. Love the garnish on top!
over 1 year ago sdebrango
Suzanne is a trusted source on General Cooking.
Thank you, the garnish really makes this soup special.
over 1 year ago Bevi
Fresh mint in olive oil! Oh my!
over 1 year ago sdebrango
Suzanne is a trusted source on General Cooking.
Thanks Bevi!
over 1 year ago Niknud
Yum Yum - butter and heavy cream and sour cream! A cook after my own heart!
over 1 year ago sdebrango
Suzanne is a trusted source on General Cooking.
Ha! three of my favorite things!!
over 1 year ago sdebrango
Suzanne is a trusted source on General Cooking.
Thank you, the soup is lovely and the garlic chips and mint and sour cream really give it a boost.
over 1 year ago boulangere
Cynthia is a trusted source on Bread/Baking.
Oh, beautiful color, beautiful flavors.