Root Vegetable Soup - cooking recipe

Ingredients

2 Tbsp. unsalted butter
2 onions, peeled and chopped
4 shallots, peeled and chopped
1 leek, trimmed, washed and thinly sliced
2 cloves garlic, peeled and minced
2 carrots, peeled and diced
3 potatoes, peeled and diced
1 large celery root, peeled and diced
2 white turnips, peeled and diced
1 1/2 qt. chicken stock

Preparation

In a large saucepan, melt the butter and slowly cook the onions, shallots, leeks and garlic until tender and soft, about 5 minutes.
Do not brown.
Add the diced root vegetables and stock. Simmer until all vegetables are soft, approximately 35 minutes. Puree in 2-cup batches in a food processor until smooth.