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Categories:Viewed: 54 - Published at: 3 years ago
Ingredients
- 1/2 cup oil
- 4 carrots chopped into chunks
- 2 parsnips chopped into chunks
- 2 plums tomatoes cut into chunks
- 1 medium turnips cut into chunks
- 2 large onions diced
- 2 leeks, white and plae greens parts sliced
- 4 cloves of garlic peeled
- 2 tsps dried basil
- 1 tsp dried thyme
- 4 tbsps fresh dill
- 1 bat leaf
- 8 cups chicken or vegeatble stock
Method
- 1. Heat oil in large soup pot. Add ingreds. 2-7. Saute 4-6 minutes. Cover and sweat the vegetables over low heat for 15 minutes, stirring occassionally.
- 2. Add basil, thyme, and 2 tbsps of dill and bay leaf. Add stock, bring to boil then cover and simmer over low heat for about 25 minutes or until veggies are soft.
- Puree in blender, food processor or with a stick blender until smooth.
- 3. Season with salt and pepper, top with creme fraiche and chopped dill.
