Cream of Root Vegetable with Sage

Temps des Fêtes 2008
food and drink

BY: Tonia Wilson-Vuksanovic

A tip for making this soup more quickly when short on time is to cut the vegetables smaller. The smaller they are diced, the quicker they’ll cook.

2 tbsp (25 mL) unsalted butter
1½ cups (375 mL) onion, coarsely chopped
2 tbsp (25 mL) garlic, coarsely chopped
1 tsp (5 mL) ground cinnamon
1 tsp (5 mL) ground cardamom
½ tsp (2 mL) ground nutmeg
2 cups (500 mL) sweet potato, coarsely chopped
2 cups (500 mL) Yukon Gold potato, peeled and coarsely chopped
1½ cups (375 mL) parsnip, peeled and coarsely chopped
2 cups (500 mL) celery root, peeled and coarsely chopped
2 tbsp (25 mL) fresh sage, coarsely chopped
8 cups (2 L) chicken stock
1 cup (250 mL) 35% cream
Salt and pepper to taste

1. In a large pot heat butter over medium heat and sauté onions for 5 minutes or until translucent.

2. Add garlic, cinnamon, cardamom and nutmeg and stir for another 30 seconds to toast spices.

3. Add sweet potato, Yukon Gold potato, parsnip, celery root and sage. Stir to combine.

4. Add chicken stock to pot, cover and bring to a boil. Lower heat and simmer for 1 hour or until all the vegetables are very soft.

5. Using a sieve separate the liquid from the solids, reserve liquid. Purée solids in food processor until smooth, you may have to work in batches. Gradually pour the reserved liquid back into processor to thin soup to correct consistency. You may have to add some water as well.

6. Return soup to the pot. Add cream and warm through without boiling. Season to taste with salt and pepper and serve.

Serves 4

What to Serve

Stock Type616482