Ingredients:
2 tablespoons butter
1 large Spanish onions, finely chopped
2 shallots, finely chopped
salt and pepper, to taste
2 lbs carrots, peeled and cut into 1/2-inch pieces
2 parsnips, peeled and cut into 1/2-inch pieces ( about 1/2 pound total)
1 large turnips, peeled and cut into 1/2-inch pieces ( about 2 pounds)
4 cups chicken stock
2 cups water
1 pinch of grated nutmeg
1 grated lemons, rind of
3 tablespoons chopped fresh mint
4 scallions, finely chopped ( white part only)
Directions:
In a large flameproof casserole, melt the butter.
Add the onion, shallots, salt and pepper.
Cover and cook over medium-low heat for 15 minutes, stirring often, or until the vegetables soften.
Add the carrots, parsnips, turnips, chicken stock, water, and nutmeg.
Bring the mixture to a boil.
Turn the heat to medium-low, cover the pot, and simmer the soup for 40 to 50 minutes or until vegetables are tender.
Taste for seasoning and add more salt and pepper if you like.
Remove 1 cup of solids from the soup and mash them on a plate with a fork until the mixture is pureed.
Stir the puree back into the soup.
Return the soup to a boil.
In a small bowl, combine the lemon rind, mint, and scallions.
Ladle the soup into bowls, sprinkle with the mint mixture and serve at once.
Servings: 6
Time preparation: 30 min.
Time total: 120 min.