Root Vegetable Soup with Truffle Oil

  • Level: Easy
  • Total: 1 hr 15 min
  • Prep: 25 min
  • Cook: 50 min
  • Yield: 4 to 6 servings
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Ingredients

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

2 tablespoons olive oil

1 large red onion, chopped

2 white potatoes, peeled and diced

Essence, for garnish, recipe follows

Emeril's ESSENCE Creole Seasoning (also referred to as Bayou Blast):

2 1/2 tablespoons paprika

2 tablespoons salt

2 tablespoons garlic powder

1 tablespoon black pepper

1 tablespoon onion powder

1 tablespoon cayenne pepper

1 tablespoon dried oregano

1 tablespoon dried thyme

Directions

  1. Heat oil in heavy large pot over medium-high heat. Add onion; saute until tender, abut 4 minutes. Add remaining vegetables; saute until deep golden brown, about 7 minutes. Add stock and bay leaves; bring to boil. Reduce heat to medium, cover and simmer until vegetables are very tender, about 35 minutes. Cool slightly. Season with salt and pepper. Drizzle with truffle oil. Puree soup with an immersion blender and serve in warm bowls. Garnish with chives and Essence. Serve immediately.

Emeril's ESSENCE Creole Seasoning (also referred to as Bayou Blast):

Yield: 2/3 cup
  1. Combine all ingredients thoroughly.
  2. Recipe from "New New Orleans Cooking", by Emeril Lagasse and Jessie Tirsch, published by William Morrow, 1993.

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