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Prep Time: 0 Minutes Cook Time: 60 Minutes |
Ready In: 60 Minutes Servings: 4 |
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Rather than relying on actual cream to make it creamy, I used vegetables that have creamy texture once pureed with just a splash of cream at the end. Don't skimp on the parmigiano-reggiano - it adds great flavor! Read more ! Ingredients:
2 tablespoons unsalted butter |
1 small onion, chopped |
1 clove garlic, crushed |
1 celery rib, chopped |
2 carrots, peeled and chopped |
1/2 a butternut squash, peeled and chopped |
1 parsnip, peeled and chopped |
1 yukon gold potato, peeled and chopped |
fresh thyme leaves |
kosher salt, white pepper and fresh ground nutmeg, to taste |
homemade roasted chicken stock - enough to cover vegetables |
splash of organic heavy cream |
small handful of grated parmigiano-reggiano |
Directions:
1. Melt butter in stockpot. Add onions, garlic and celery and saute until onion starts to soften. Add remaining vegetables and seasonings and saute for about 10 minutes (you want to slightly caramelize them.
2. Add stock, just enough to cover and bring to a boil. Reduce to a simmer and cook vegetables until they are totally soft. With an emersion blender, blend soup until very smooth (you may add more stock if it's too thick).
3. Add a splash of cream and the cheese and blend a little more to incorporate into soup. Taste for seasonings and adjust if needed.
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