Cream of Root Vegetable

The Wentworth

1 Carter Notch Road , Jackson, NH 03846 Stati Uniti d'America


  • 1 large onion
  • 1 carrot
  • 3 parsnips
  • 1 celery root
  • 2 tablespoons chopped garlic
  • water or stock
  • 4 Idaho potatoes
  • 2 cups heavy cream


  1. Peel, dice and saute onion, carrot, parsnip, celery and garlic in butter until tender. Add water or stock to above mixture, cover and simmer for 10 minutes.
  2. Add potatoes and cook until tender. Puree and season with salt and pepper. Add heavy cream and heat through, do not boil.
  3. **This is a fairly flexible soup. If you like more parsnip, add more or if you like more celery root, add more, etc.
About this recipe:

Cream of Root Vegetable