Country Roots Soup with Honey and Herb Butter

This soup made with root vegetable is served with a fresh herb butter for a great taste and a serving display to impress your guests.

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Ingredients:

• 12 Tbsp (1 1/2 sticks) butter, room temperature, divided
• 1 Tbsp minced fresh thyme
• 1 Tbsp minced fresh rosemary
• 1 Tbsp minced fresh sage
• 2 medium onions, peeled and thinly sliced
• 2 medium leeks (white and pale green parts only), sliced
• 2 garlic cloves, minced
• 2 Tbsp grated gingerroot
• 1 tsp freshly ground pepper
• 3 tsp kosher salt (or to taste)
• 1 pound carrots, peeled and shredded
• 1 pound parsnips, peeled and shredded
• 1 pound turnips, peeled and shredded
• 1 Tbsp lemon juice
• 1/2 cup honey
• 10 cups canned reduced-salt chicken broth (or vegetable broth)

Method

In a small bowl, combine 8 tablespoons butter with thyme, rosemary and sage mixing well. Wrap in plastic wrap and refrigerate. In a large stockpot melt remaining butter over medium heat, add onions, leeks and garlic. Cook until translucent but not brown, about 8 to 10 minutes. Add remaining ingredients and bring to a boil; reduce heat, cover and simmer until vegetables are very tender, about 50 minutes. Cool slightly. Transfer the soup to a food processor in batches and puree until smooth. Reheat soup. Dish the soup into individual serving bowls and top each with small piece of herb butter, swirl into soup and serve.

Notes: Accompany this soup with some crusty country bread.

Number of servings: 12

Submitted By: Elise Lalor
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