Lunch: Root Vegetable Soup Drizzled with Truffle Oil

Pan-roasting the vegetables imparts an earthy sweetness to this dish.

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

Instructions

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.
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.

Add a review for Root Vegetable Soup Drizzled with Truffle Oil