Farmhouse Vegetable Soup with Pan Fried Croutons

Serves: Four | Prep: 15 min | Cook: 30 min

Ingredients:

Farmhouse Vegetable Soup:
2 Tbsp butter
1 onion, chopped
2 celery stalks, chopped
2 carrots, peeled and finely chopped
2 garlic cloves, minced
1 parsnip, peeled and finely chopped
1 cup turnip, peeled and finely chopped
1 potato, peeled and chopped
4 cups vegetable stock
1/2 tsp salt
1/4 tsp pepper
1/2 cup fresh cream

Pan Fried Croutons:
2 cups stale bread, cubed
2 tbsp butter

Directions:
Melt butter in a large pot over medium heat. Add onions, carrots and celery, cook 5-8 minutes, until soft. Add garlic, cook 30 seconds more. Add parsnips, turnip, potato, stock, salt and pepper. Stir occasionally, simmer, 25-30 minutes, until all vegetables are soft. With a hand blitzer, blitz soup until smooth. Stir in cream and serve with croutons.

To make the croutons melt butter in a skillet over medium high heat. Add in cubed bread, coat bread with butter. Toss and cook in the skillet 5-7 minutes, until all sides are golden brown.

Similar Soups:
Creamy Mushroom Soup
Leek and Potato Soup