Recipe for White Root Vegetable Soup with Thyme Butter 
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Yield:
12
Ingredients:
Amount Ingredient
8 tbl butter - (1 stick) room temperature
3 tbl minced fresh thyme
Salt to taste
Freshly-ground black pepper to taste
6 med leeks, white and pale green parts only sliced
2 x garlic cloves minced
10 cup canned low-salt chicken broth or more if needed
2 lb celery root (celeriac) peeled, and
cut into 1" pieces
1/2 lb turnips peeled, each
cut into 8 wedges
1 lb parsnips peeled, and
cut into 3/4" pieces
Instructions:
Instructions: Mix 6 tablespoons butter and thyme in small bowl to blend well. Season thyme butter to taste with salt and pepper.

Melt remaining 2 tablespoons butter in heavy large pot over medium heat. Add leeks and garlic and saute until leeks are tender but not brown, about 10 minutes. Add 10 cups broth, celery root, turnips, and parsnips; bring to boil. Reduce heat to medium, cover and simmer until vegetables are very tender, about 50 minutes. Cool slightly.

Working in batches, puree soup in blender until smooth. Return soup to pot. Stir in cream. Season with salt and pepper. (Thyme butter and soup can be made 1 day ahead. Wrap butter in plastic wrap. Cool soup slightly. Refrigerate uncovered until cold, then cover and keep chilled. Rewarm soup over medium heat, adding more broth, if desired, to thin.)

Ladle soup into 12 bowls. Top each with small piece of thyme butter; swirl into soup and serve.

This recipe yields 12 servings.

Comments: Pair this with a crisp French Chablis, the Chardonnay-based white from Burgundy.

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