Hearty Cream of Vegetable Soup

Instructions

1. Step 1

   Cut carrots, celery, and turnip into (roughly) same-sized pieces, about ½ inch to 1 inch thick. (Don't worry about precision—the soup is going to be puréed anyway. We just want the pieces to be of uniform size so that they cook evenly.)

2. Step 2

   Peel the potato and cut it into pieces about the same size as the other vegetables.

3. Step 3

   In a heavy-bottomed soup pot, heat the butter over a low-to-medium heat.

4. Step 4

   Add the onion, garlic, and all the vegetables except the potato and cook for 2 to 3 minutes or until the onion is slightly translucent, stirring more or less continuously.

5. Step 5

   Add the wine and cook for another minute or two or until the wine seems to have reduced by about half.

6. Step 6

   Add the vegetable stock, increase the heat to medium-high and bring to a boil. Then lower the heat and simmer for 5 minutes, then add the potato. Simmer another 15 minutes or until the potatoes are soft enough that they can easily be pierced with a knife. Don't let them get mushy, though.

7. Step 7

   Remove from heat and let cool a few minutes. Then transfer to blender and purée, working in batches if necessary. Tip: Use care when processing hot items in a blender as the hot steam can sometimes blow the blender lid off. Start on a slow speed with the lid slightly ajar to vent any steam, then seal the lid and increase the blending speed.

8. Step 8

   Return puréed soup to pot and bring to a simmer again, adding more broth or stock to adjust the thickness if necessary.

9. Step 9

   Season to taste with Kosher salt and white pepper. Stir the cup hot cream into the soup just before serving. Or garnish each individual soup bowl with a dollop or swirl of hot cream.