The texture of the soup is smooth, with hardy hunks of vegetable remaining. If you prefer, you can puree the entire batch of soup so the texture is completely smooth. If you do this, add at least a 1/4 cup of cream at the end to give the soup a silky texture.
Root Vegetable Soup with Manchego Cheese Recipe makes 8-10 cups
Prep Time: 20 minutes
Cook Time: 45 minutes
Ingredients:
- 2 turnips
- 1 rutabaga
- 1 Russet potato
- 1/2 cup roughly chopped onion
- 3 stalks celery
- 1 Tbsp butter
- 2 cups vegetable stock
- 2 cups water
- 1 tsp salt
- 1/2 lb. Manchego cheese, shredded
- Paprika
Preparation:
Cut turnips, rutabaga and potato into small cubes. (If the skin on the turnip and rutabaga is thin and smooth, there is no need to peel it. The potato, however, should be peeled.)
Cut celery stalks into small pieces.
Over medium heat, melt butter in a deep sauce pan. Saute onion and celery until soft, about 5 minutes. Add turnip, rutabaga and potato and 1 cup of vegetable stock. Cover and simmer 5 minutes. Add salt, remaining cup of vegetable stock and water. Simmer with the cover on for 25 minutes.
Let soup cool for 15 minutes. In small batches, puree 4 cups of the soup in the blender. Return the pureed soup to the soup pot. Add salt to taste.
In individual bowls, garnish soup with a sprinkle of paprika and Manchego cheese.
Root Vegetable Soup with Manchego Cheese Recipe by Jennifer Meier
