Root Vegetable Soup

• 1/2 cup oil
• 4 carrots chopped into chunks
• 2 parsnips chopped into chunks
• 2 plums tomatoes cut into chunks
• 1 medium turnips cut into chunks
• 2 large onions diced
• 2 leeks, white and plae greens parts sliced
• 4 cloves of garlic peeled
• 2 tsps dried basil
• 1 tsp dried thyme
• 4 tbsps fresh dill
• 1 bat leaf
• 8 cups chicken or vegeatble stock

1. 1. Heat oil in large soup pot. Add ingreds. 2-7. Saute 4-6 minutes. Cover and sweat the vegetables over low heat for 15 minutes, stirring occassionally.
2. 2. Add basil, thyme, and 2 tbsps of dill and bay leaf. Add stock, bring to boil then cover and simmer over low heat for about 25 minutes or until veggies are soft.
3. Puree in blender, food processor or with a stick blender until smooth.
4. 3. Season with salt and pepper, top with creme fraiche and chopped dill.

oil, carrots, tomatoes, onions, leeks, garlic, basil, thyme, dill, leaf, chicken

Taken from www.epicurious.com/recipes/member/views/root-vegetable-soup-50029769 (may not work)