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2 Tbsp unsalted butter
1 medium-large onion (about 7 oz), diced
2 shallots, diced
2 large carrots, diced
2 outer ribs of celery, diced
½ lb yellow potatoes, peeled and diced
¾ lb celery root, peeled and diced
½ lb endive, quartered and chopped lengthwise
2 tsp fresh thyme
5 cups vegetable stock
2 tsp salt
½ cup Half & Half cream
Salt and pepper to taste
2 Tbsp chives, chopped
2 Tbsp finely chopped parsley

In a large soup pot over medium-high heat, melt butter.  Add onion and shallots and cook for 2 minutes, stirring frequently.  Add carrot and celery and cook for another 2 minutes, stirring frequently.  Add potato and celery root and cook for an additional 2 minutes, stirring frequently.  Add endive and thyme and stir to coat.

Add stock to cover vegetables (add more if you prefer a more liquid soup).  Stir in salt and bring to a boil.  Cover and simmer until potatoes are soft about 20 minutes.

Remove a cup of soup, puree, and then stir back into the pot along with the cream, to thicken.  Season with salt and pepper to taste.

Divide chives and parsley between bowls once soup has been served.

Serves 4
Serving Size: ¼ Recipe

Nutrition Facts (per serving)

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