Ingredients

The following ingredients have 5 Servings
  • 3 tbsp Unsalted butter
  • 1 medium Onion (diced)
  • 2 medium Carrots (chopped coarsley)
  • 1 large Parsnip (chopped coarsely)
  • 2 stalks Celery (chopped coarsely)
  • 1 medium Russet potato (chopped coarsely)
  • 1 medium Sweet potato (chopped coarsely)
  • 8 large Fresh sage leaves
  • 1/2 tsp Fresh ginger (grated)
  • 1/2 tsp Kosher salt
  • 1/2 tsp Black pepper, ground
  • 3 1/2 cups Vegetable stock
  • 1/2 cup Heavy cream
  • Fresh chives (chopped - optional)

Instruction

  • In a large pot over medium-high heat, melt the butter. Add the chopped onion, carrots, parsnips, and celery. Stir to coat evenly. Saute for about 10 minutes stirring occasionally, until they start to soften.
  • Add the russet potato, sweet potato, sage, ginger, salt, and pepper. Saute for about 1 minute or until the sage becomes fragrant.
  • Stir in the vegetable stock, bring to a boil. Reduce the heat to a simmer. Cover, and cook until the vegetables are tender and cook through about 15 minutes.
  • Remove from the heat. Discard the sage. Puree the soup with an immersion blender or puree in batches in a blender until smooth and creamy.
  • Stir in the heavy cream. Taste and add more salt and pepper if needed.
  • Garnish with chopped chives and a little extra cream, if desired.