Velvety Vegetable Bisque

"If you usually bypass good old root veggies because of their distinct and sometimes strong flavour, give 'em another chance! They mellow magnificently in this silky-smooth soup."

Prep - 15 min
Cooking - 30 min
Makes 8 cups.

3 garlic cloves
3 turnips or 1 small celery root
1 onion
1 small butternut squash or 1 lb pkg squash pieces
2 T butter
2 cans undiluted chicken broth
1/4 t each nutmeg and white pepper
sour cream (optional)
chopped chives (optional)

1. Chop garlic. Peel, then coarsely chop turnips, onion and squash.

2. Meltt butter in a large saucepan sset over med=high heat. Add veggies. Stir often until onion starts to soften - 3-5 mins. Then add broth and 2 cans water, nutmeg and pepper. Bring to a boil then reduce heat to medium-low. Cover and simmer, stirring occasionally, until turnips and squash are very soft - 25-30 mins.

3. Puree (I would use an immersion blender).

4. Spoon into bowls with a dollop of sour cream and a sprinkling of chives.

Nutrients per cup - 4.7 g protein, 3.8 g fat, 12.7 g carbs, 1 mg iron, 57 mg calcium, 550 mg sodium, 2.5 g fibre, 99 calories.