Soupe Aux Legumes De L'hiver

Total Time: 2 hrs 15 mins Preparation Time: 45 mins Cook Time: 1 hr 30 mins

Ingredients

• Servings: 4
• 1 large onion
• 4 carrots
• 2 small turnips or 2 small purple turnips
• 1 small swede (also known as rutabaga or yellow turnip)
• 2 ounces unsalted butter
• 40 fluid ounces chicken stock or 40 fluid ounces turkey broth or 40 fluid ounces vegetable stock
• 1 pinch freshly grated nutmeg
• salt, to taste
• fresh ground pepper
• 5 fluid ounces light cream

Recipe

• 1 grate all the vegetables on the coarse side of the grater, or shred them coarsely in a food processor.
• 2 melt the butter in a large heavy saucepan, add the grated vegetables and cook over a gentle heat until they are softened and glistening.
• 3 pour in the stock and bring to the boil.
• 4 simmer, covered, for one hour until the vegetables are tender and the soup is slightly thickened.
• 5 taste for seasoning, adding nutmeg, salt and plenty of pepper.
• 6 stir in the cream, heat through and serve with freshly cut hearty brown bread and unsalted butter.