CREAMY ROOT VEGGIE SOUP

Creamy Root Veggie Soup image

On chilly nights, we fill the pot with parsnips and celery root for a smooth, creamy soup. Garlic, bacon and fresh thyme make it even better. -Sally Sibthorpe, Shelby Township, Michigan

Provided by Taste of Home

Categories Lunch

Time 1h15m

Yield 8 servings.

Number Of Ingredients 13

Ingredients

4 bacon strips, chopped
1 large onion, chopped
3 garlic cloves, minced
1 large celery root, peeled and cubed (about 5 cups)
6 medium parsnips, peeled and cubed (about 4 cups)
6 cups chicken stock
1 bay leaf
1 cup heavy whipping cream
2 teaspoons minced fresh thyme
1 teaspoon salt
1/4 teaspoon white pepper
1/4 teaspoon ground nutmeg
Additional minced fresh thyme

Steps:

In a Dutch oven, cook bacon over medium heat until crisp, stirring occasionally. Remove with a slotted spoon; drain on paper towels. Cook and stir onion in bacon drippings 6-8 minutes or until tender. Add garlic; cook 1 minute longer., Add celery root, parsnips, stock and bay leaf. Bring to a boil. Reduce heat; cook, uncovered, 30-40 minutes or until vegetables are tender. Remove bay leaf., Puree soup using an immersion blender. Or, cool slightly and puree in batches in a blender; return to pan. Stir in cream, 2 teaspoons thyme, salt, pepper and nutmeg; heat through. Top servings with bacon and additional thyme.

Nutrition Facts : Calories 295 calories, Fat 17g fat (9g saturated fat), Cholesterol 50mg cholesterol, Sodium 851mg sodium, Carbohydrate 30g carbohydrate (9g sugars, Fiber 6g fiber), Protein 8g protein.