1 medium beet, trimmed (about 8 ounces)
1 medium onion, chopped
1 Tbsp butter
1 small head cauliflower, coarsely chopped (4 cups)
2 medium turnips, peeled and cut into 1-inch pieces (3 cups)
1 medium celeriac, peeled and cut into 1-inch pieces (3 cups)
2 medium potatoes, peeled and cut into 1-inch pieces (3 cups)
1 large fennel bulb, sliced (discard leafy tops) (2 cups)
2 medium parsnips, peeled and coarsely chopped (1 cup)
2 cloves garlic, halved
4 cups chicken stock or water
1 1/2 cups milk or cream
salt and white pepper to taste
1 Tbsp snipped fresh chives (optional)
Wrap beet in foil. Roast in a 400° degree oven about 1 hour or until just tender. Cool. Peel and dice or grate; set aside.
Meanwhile, in a 4-quart Dutch oven cook and stir onion in hot butter over medium heat about 5 minutes or until tender. Add cauliflower, turnips, celeriac, potatoes, fennel, parsnips, garlic, 1/4 teaspoon salt, and water. Bring to boiling; reduce heat. Simmer, covered, for 25 to 30 minutes or until vegetables are very tender. Remove from heat. Stir in the milk. Season to taste with salt and white pepper. Let cool slightly.
Transfer soup mixture in batches to a blender or food processor; cover and blend or process until smooth. Return all soup to Dutch oven. Add additional milk to reach desired consistency. Heat through. Ladle into individual bowls and sprinkle with beets and, if desired, chives.
This recipe is also linked to...
Sunday Night = Soup Night