Sharon's Recipes

NOVEMBER: White Root Vegetable Soup

I love the piles of different squash , pumpkins and root vegetables at the farm stands in the fall.  They are so bountiful and the shapes so great.   I am always  interested in the white root vegetables. Especially after going to the Gilfeather Turnip Festival in Wardsboro, Vermont a few weekends ago.  So I collected a few and made this soup last weekend.  My aunt and uncle were visiting and I wanted something nourishing and smooth for lunch.  My  94 year old uncle said, “I’ve never wanted to lick a plate before, there’s always a first time and this is it!”  With that support, I share this recipe.


3 leeks and a bunch of scallions, sliced and cleaned
4 T. butter, 4 T. olive oil
2 T. chopped garlic

1 medium Gilfeather turnip, peeled and diced
4-5 parsnips, peeled and sliced
1 celeriac, peeled and diced
1 fennel bulb, cleaned and sliced  (include the fronds )
5 small new red potatoes, peeled and diced
2 carrots, peeled and sliced
4-5 fresh sage leaves
Salt and pepper to taste

Chicken stock to generously cover
1 cup of light cream to bring it together ( optional )

Heat the butter and oil in a large stock pit. Saute the leeks and scallions until soft.  Add the garlic, sage  and vegetables, stir to coat . Turn the heat down and cover. Stir often and allow the vegetables to mellow. Add enough stock to generously cover.  This depends on if you want a thick or thin soup. You can always add more stock as needed.

Allow to cook until all of the vegetables are totally soft.   Puree with an immersion coil or remove to a Cuisinart bowl in batches.

Return to the pot.  Add light cream to taste. Reheat and enjoy!


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