Root Vegetable Soup Drizzled with Truffle Oil

• 1 1/2 tablespoons vegetable oil
• 1 large red onion, chopped
• 2 white potatoes (about 10 ounces), peeled, sliced 1/2 inch thick
• 2 medium parsnips, peeled, sliced 1/4 inch thick
• 1 carrot, peeled, thinly sliced
• 1 small turnip, peeled, halved, thinly sliced
• 5 cups (or more) water
• 2 tablespoons chopped fresh chives
• 4 teaspoons truffle oil

1. Heat vegetable oil in heavy large pot over medium-high heat.
2. Add onion; saute until tender, stirring occasionally, about 6 minutes.
3. Add remaining vegetables; saute until deep golden brown, about 7 minutes.
4. Add 5 cups water; bring to boil.
5. Reduce heat to medium, cover and simmer until vegetables are very tender, about 35 minutes.
6. Cool slightly.
7. Working in batches, puree soup in blender.
8. Return soup to pot.
9. Thin with more water if desired.
10. Season soup to taste with salt and pepper.
11. Ladle into 4 soup bowls.
12. Sprinkle each with 1/2 tablespoon chives and drizzle each with 1 teaspoon truffle oil.
13. Serve immediately.

vegetable oil, red onion, white potatoes, parsnips, carrot, water, fresh chives, truffle oil

Taken from www.epicurious.com/recipes/food/views/root-vegetable-soup-drizzled-with-truffle-oil-104246 (may not work)