Root Vegetable Soup

• 1 medium onion
• 1 large carrot
• 1 small celeriac
• 1 medium Yukon gold potato
• 1 medium bulb fennel, fronds reserved
• 1 medium turnip
• 5 Jerusalem artichokes
• 1/4 cup extra-virgin olive oil, more for drizzling
• 8 cups chicken stock
• Ground chile powder

1. Cut the onion, carrot, celeriac, potato, fennel, turnip, and artichokes into medium to large chunks.
2. Heat the olive oil in a large soup pot.
3. Add the onion and cook until softened but not browned, about 5 minutes.
4. Add the carrot, and cook for 5 minutes, and then add the remaining vegetables at 5 minute intervals, adjusting the heat as necessary so the vegetables don't brown.
5. When all the vegetables are soft, add the chicken stock.
6. Bring to a boil, reduce the heat, and simmer for 5 to 10 minutes, or until the soup has come together; it should have a thick consistency.
7. Garnish each bowl with the chile powder and more olive oil.
8. This recipe was provided by professional chefs and has been scaled down from a bulk recipe provided by a restaurant.
9. The Food Network Kitchens chefs have not tested this recipe, in the proportions indicated, and therefore, we cannot make any representation as to the results.

onion, carrot, celeriac, gold potato, bulb fennel, artichokes, extravirgin olive oil, chicken stock, ground chile powder

Taken from www.foodnetwork.com/recipes/root-vegetable-soup-recipe.html (may not work)