ROASTED ROOT VEGETABLE SOUP
WITH GARLIC CREAM
Ingredients for 10 servings:
1 tablespoon bacon fat
6 cups diced root vegetables - 1 cup each turnip, rutabaga, potato, celery root, parsnip, carrot
6 cloves garlic, unpeeled
2 tablespoons unsalted butter
1 cup yellow onion, diced
1 cup leeks, trimmed, cleaned and thinly sliced
2 quarts water
1 bay leaf
1/4 cup leaves and stems, Italian parsley (flat leaf)
1 tablespoon lemon juice
2 tablespoons creme fraiche or whipping cream
1 tablespoon kosher salt
1/2 teaspoon freshly ground black pepper
Directions:
Preheat the oven to 425 degrees. Lightly oil two large sheet cake pans. Divide diced root vegetables (except onions and leeks) between the pans and roast them, turning every 5 minutes, until they are lightly colored on at least 2 sides. This will take 15-20 minutes. Include the garlic cloves in this roasting process, removing them when the skins are browned and the garlic is soft. Set them aside.
Melt the butter in a heavy saucepan. Cook the onions and leeks slowly until they are soft. Add cool water and transfer the roasted vegetables into the pot. Bring liquid to a simmer over medium heat. Add the bay leaf, partially cover the pan and simmer slowly for 20 minutes.
Combine the peeled garlic cloves, parsley, lemon juice and cream in the work bowl of a blender or food processor. Add 1/2 cup root pieces and 1/2 cup soup liquid. Puree this mixture and add it to the soup after the 20 minutes simmer.
Remove the bay leaf, add the salt, pepper and balance the flavors adding more seasoning or lemon juice as needed.
