Autumn root vegetable soup by Martin Dyrvold
A creamy vegetable soup topped with broccoli. Perfect for Swedish autumns when root vegetables are both cheap and at their best.
Ingredients for 4 servings
- 10 potatoes, diced
- 3 carrots, diced
- 5 1/4 ounces of celeriac, diced
- 5 1/4 ounces of rutabaga, diced
- 4 1/8 cups of chicken broth
- 1 bay leaf
- 1 pinch of nutmeg
- 6 2/3 tablespoons of cream
Topping
- 7 ounces of broccoli
Instructions
Prep your vegetables, place all ingredients in a large pan, cover and cook until soft. Use a hand-blender to blend, simultaneously adding the cream. Add water if needed to get the thickness right.
Preheat the broccoli if frozen, dress if desired with a balsamic-vinaigrette.
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