St. Patrick's Day & Irish Vegetable Soup

Step 1

Preheat the oven to 400 degrees.

Step 2

Drizzle the parsnips, turnip, and carrot with oil and place in the oven for 25-30 minutes, until they have become soft, and caramelized.

Step 3

In a large thick bottomed sauce pan sauté onion, and celery with butter until they have softened (3-4 minutes).

Step 4

Add the potato and roasted veggies to the pan. Add the stock and bring to a boil, then reduce to a simmer and cover. Let it simmer for about 30 minutes, until the potatoes are soft, stirring occasionally.

Step 5

Using an immersion blender or in batches puree the contents until smooth, then return to the pan and stir in the cream and butter over low heat.

Step 6

Adjust seasonings and serve immediately.