|2||sprigs fresh thyme|
|2||tablespoons unsalted butter|
|1||medium onion, chopped|
|2||shallots, finely chopped|
|2||celery stalks, chopped|
|3||medium parsnips, peeled and coarsely chopped|
|3||medium turnips, peeled and coarsely chopped|
|Salt and pepper, to taste|
|1/2||cup dry white wine|
|2||quarts chicken stock|
|1||small russet potato, peeled and chopped|
|1||Granny Smith apple, peeled and chopped|
|1/4||cup heavy cream (optional)|
2. In a soup pot, melt the butter over medium heat. Add the onion, shallots, and celery. Cook, stirring often, for 4 minutes or until softened. Add the parsnips, turnips, salt, and pepper. Cook, stirring often, for 5 minutes.
3. Pour in the wine, turn the heat to high, and bring to a boil. Simmer for 3 to 5 minutes or until the wine evaporates.
4. Add the stock and bring to a boil. Lower the heat, add the potato, apple, and herb bouquet. Simmer the soup for 20 to 25 minutes or until the vegetables are tender. Remove the herb bouquet.
5. Let the soup cool slightly. In a blender, puree it until smooth.
6. Bring the soup to a boil, stir in the cream, if using. Taste for seasoning and add more salt and pepper, if you like. Keep warm.
|Canola oil (for frying)|
|1||small red beet, peeled and cut into thin matchsticks|
|1||small golden beet, peeled and cut into thin matchsticks|
|1||tablespoon tapioca flour or cornstarch|
2. In a medium bowl, toss the red and golden beets with the flour or cornstarch. Add one piece of beet to the oil and if it immediately starts to bubble and fry, the oil is ready. Working in batches, fry the beets for 2 to 3 minutes or until golden. Use a slotted spoon to transfer the beets to a plate lined with paper towels.
3. Ladle the soup into bowls. Garnish with the beets.
Adapted from Still River Cafe