Root Vegetable Soup with Truffle Oil

• 2 tablespoons olive oil
• 1 large red onion, chopped
• 2 white potatoes, peeled and diced
• 2 parsnips, peeled and diced
• 2 carrots, peeled and sliced
• 1 small turnip, peeled and diced
• 5 cups chicken stock
• 2 bay leaves
• Salt and freshly ground black pepper
• 4 teaspoons truffle oil
• 2 tablespoons chopped fresh chives
• Essence, for garnish, recipe follows

1. Heat oil in heavy large pot over medium-high heat.
2. Add onion; saute until tender, abut 4 minutes.
3. Add remaining vegetables; saute until deep golden brown, about 7 minutes.
4. Add stock and bay leaves; bring to boil.
5. Reduce heat to medium, cover and simmer until vegetables are very tender, about 35 minutes.
6. Cool slightly.
7. Season with salt and pepper.
8. Drizzle with truffle oil.
9. Puree soup with an immersion blender and serve in warm bowls.
10. Garnish with chives and Essence.
11. Serve immediately.
12. 2 1/2 tablespoons paprika
13. 2 tablespoons salt
14. 2 tablespoons garlic powder
15. 1 tablespoon black pepper
16. 1 tablespoon onion powder
17. 1 tablespoon cayenne pepper
18. 1 tablespoon dried oregano
19. 1 tablespoon dried thyme
20. Combine all ingredients thoroughly.
21. Yield: 2/3 cup
22. Recipe from "New New Orleans Cooking", by Emeril Lagasse and Jessie Tirsch, published by William Morrow, 1993.

olive oil, red onion, white potatoes, parsnips, carrots, chicken stock, bay leaves, salt, truffle oil, fresh chives

Taken from www.foodnetwork.com/recipes/emeril-lagasse/root-vegetable-soup-with-truffle-oil-recipe.html (may not work)