Active Time:
30 mins
Total Time:
50 mins
Serves: 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 tablespoons unsalted butter, divided
1 cup thinly sliced leek (from 1 leek)
2 garlic cloves, minced (about 1 ½ tsp.)
1 lb. rutabaga, peeled and coarsely chopped (2 ½ cups)
1 lb. sweet potatoes, peeled and coarsely chopped (3 ½ cups)
12 oz. parsnips, peeled and coarsely chopped (2 ½ 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 tablespoons chopped fresh sage, plus more sage leaves for garnish
1 cup heavy whipping cream
Directions
Step 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. Don’t use too much heat and burn the garlic. 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.
Step 2
Meanwhile, stir together crème fraîche, coriander, and remaining 1/4 teaspoon salt in a small bowl to combine; set aside.
Step 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.
Step 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.
Note: if you prefer something with less fat, you might consider using a cup of buttermilk in lieu of the whipping cream. It is 1% butterfat instead of about 36% for the cream and has a tangy taste which can compliment the veggies.