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Categories:Viewed: 14 - Published at: a year ago
Ingredients
- 34 lb celery root, cut into 1/2-inch pieces
- 34 lb turnip, cut into 1/2-inch pieces
- 12 lb carrot, cut into 1/2-inch pieces
- 6 cups low sodium chicken broth
- 14 teaspoon dried thyme
- 1 pinch salt
- 14 cup reduced-fat sour cream
Method
- Place vegetables in large saucepan and add enough broth until covered.
- Add thyme, and a pinch salt; bring to a low boil and cook until vegetables are very tender, about 25 minutes.
- Transfer soup, in batches, to a blender, and puree until smooth.
- Return to pan, stir in sour cream and bring to simmer just to heat through.
- Adjust seasonings and serve hot.
