Pan-roasting the vegetables imparts an earthy sweetness to this dish.
Recipe information
Yield
Makes 4 servings
Ingredients
1 1/2 tablespoons vegetable oil
1 large red onion, chopped
2 white potatoes (about 10 ounces), peeled, sliced 1/2 inch thick
2 medium parsnips, peeled, sliced 1/4 inch thick
1 carrot, peeled, thinly sliced
1 small turnip, peeled, halved, thinly sliced
5 cups (or more) water
2 tablespoons chopped fresh chives
4 teaspoons truffle oil
Preparation
Step 1
Heat vegetable oil in heavy large pot over medium-high heat. Add onion; sauté until tender, stirring occasionally, about 6 minutes. Add remaining vegetables; sauté until deep golden brown, about 7 minutes. Add 5 cups water; bring to boil. Reduce heat to medium, cover and simmer until vegetables are very tender, about 35 minutes. Cool slightly.
Step 2
Working in batches, puree soup in blender. Return soup to pot. Thin with more water if desired. Season soup to taste with salt and pepper. Ladle into 4 soup bowls. Sprinkle each with 1/2 tablespoon chives and drizzle each with 1 teaspoon truffle oil. Serve immediately.
