A simple roasted vegetable soup gets an upgrade with frico and shaved black truffles.



Ingredient Checklist


Instructions Checklist
  • Heat oven to 450 degrees. Place celery root, parsnips, carrots, beets, potatoes, onion, garlic, rosemary, thyme, and olive oil in a large bowl. Toss to combine.

  • Transfer vegetable mixture to a baking pan. Roast until tender, about 45 minutes, turning several times during roasting.

  • Remove the vegetables from oven, and transfer to a large stockpot. Add the chicken stock, 3 cups water, salt, and pepper; bring to a boil. Reduce the heat to medium low, and simmer until the vegetables are very tender, 20 to 30 minutes.

  • Set a sieve over a large bowl. Pass soup through sieve, reserving liquid. Wipe out the stockpot. Transfer half of the solids to the bowl of a food processor, and add 1 cup reserved liquid. Pulse until pureed. Pass soup through a fine sieve back into the stockpot. Repeat with the remaining solids and liquid. Add the cream, and gently heat soup until hot; season with salt and pepper. Serve soup with frico and shaved black truffles, if using.