Winter Root Vegetable Soup

I got to use my Christmas present for the first time today; my immersion blender.  What a wonderful tool and it makes this soup so easy to puree.

Winter Root Vegetable Soup:

3 Leeks, white part only; cut into strips
1/4 C Unsalted Butter
2 T Olive Oil
3 Fresh Springs of Thyme
2 Sprigs of Fresh Parsley
2 Bay Leaves
4 Whole Parsnips, peeled and cut into 1/4 cubes
2 Small Celery Roots, peeled and cut into 1/4 inch cubes
2 Pounds Potatoes (about 4 large), peeled and cut into 1/4 inch cubes
2 Cloves of Garlic
8 C Vegetable Stock
3/4 C Heavy Cream
Salt
Garnish:
White Truffle Oil
1 T Olive Oil
8 Mushrooms, sliced

Directions:

1. In soup pot, heat butter, 2 T olive oil and a pinch of salt.  Saute leeks until translucent; about 5 minutes.
2. Stir in thyme, parsley and bay leaves. Saute for 3 more minutes.
3. Stir in potatoes, parsnips, celery root, garlic and stock. Add a pinch salt.
4. Bring to a boil and turn down heat to low and simmer for 45 minutes.
5. Add cream and simmer for 10 more minutes.
6. Remove thyme, parsley and bay leaves.
7. Puree soup in a blender or with an immersion blender.

8. Pour soup through a mesh strainer/chinois and salt to taste.
9. In a fry pan, heat the olive oil and saute the mushrooms for 3-5 minutes.
10. Pour soup in bowls, drizzle with truffle oil and add 3 sauteed mushrooms per bowl.

Serves 6-8

Tip: If truffles are in season, this soup is great with a shaving of black truffle too.

Parsnip