FIREMAN BOB'S DUTCH OVEN PARSNIP SOUP MY WAY.....

Fireman Bob's Dutch Oven Parsnip Soup my way..... image

Provided by Bob Cooney @firemanbob65

Number Of Ingredients 22

2 1/2 pound(s) parsnips - peeled and cut into 1 1/2 inch pieces
6 large carrots - peeled and cut into 1/2 inch pieces
2 large celery root - peeled and cut into 1/2 inch pieces
2 large turnips - peeled and cut into 1/2 inch pieces
2 large sweet potato, peeled and cut into 1/2 inch pieces
2 pound(s) butternut squash - peeled and cut into 1/2 inch pieces
2 large red onion - medium diced
2 large fennel bulbs - medium diced
2 cup(s) mushrooms - chopped - optional
1/2 cup(s) extra virgin olive oil
1 1/2 cup(s) heavy cream
1 tablespoon(s) course sea salt or to taste
1 tablespoon(s) fresh cracked black pepper or to taste
4 1/2 cup(s) beef stock - divided
1 teaspoon(s) cumin - ground
1/2 cup(s) butter, softened
1 cup(s) horseradish
1 teaspoon(s) red pepper flakes - crushed *** or to taste
3 tablespoon(s) parsley - chopped fine
3 tablespoon(s) chives - chopped fine
3 tablespoon(s) shallots - chopped fine
6 clove(s) garlic - chopped fine

Steps:

Heat oven to 400°F.
In a large Dutch Oven, Combine the parsnips, carrots, celery, turnips, sweet potatoes, red onion, with the olive oil, cumin, garlic, red pepper flakes, salt, and pepper. Place in oven and let cook for 10 minutes.
Add 1/2 cup beef stock, cover Dutch Oven and roast, stirring once or twice, until the veggies are tender and the stock has been absorbed, About 20-45 minutes.
Combine the butter with the horseradish, parsley, chives, shallots, and season with salt and pepper. Place the horseradish butter-Herb mixture, and heavy cream in the roasted parsnips, carrots, celery, red onion, sweet potatoes, turnips, butternut squash, and stir.
Pour remaining beef stock in and allow to cook for 6 minutes at a boil, then reduce to a simmer and cook till done. A good crusty bread goes great with these.... Please NOTE: The " Doneness " of this soup is to your liking !!!
Enjoy !!!