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Roasted Garlic Turnip Soup

Submitted by: Mary on 01/23/2004
1600 views
2.87 avg rating
173 votes
 
 
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Ingredients

40 Cloves of garlic, peeled
1 Stalk celery, chopped
1/2 Onion, chopped
1 Medium leek, chopped
2 Small turnips, peeled and cubed

Fresh thyme
2 Pints vegetable stock
1 T Olive oil
1 C Heavy cream

Directions

In a mediium stockpot saute garlic cloves in olive oil until golden.



Add celery, onion, and leek and continue to cook until onions are clear, about 5 minutes.



Add turnips, thyme, and vegetable stock to the pot. Bring the soup to a boil and simmer for about 40 minutes, until turnips are tender.



Transfer half the soup to a blender or food processor and blend until smooth. Transfer blended soup to large bowl and repeat process with the other half of the soup.



Return soup to stockpot and heat through. Add the cream and continue to heat until thoroughly heated.

Servings

8

Calories

8

Time to prepare

30 minutes

Difficulty

Easy
 

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