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This cozy old-school veggie soup takes basic root vegetables and turns them into a creamy, satisfying bowl—ideal when it’s chilly outside. Mixing different roots with fresh herbs packs in a ton of flavor, making it taste a bit like your French grandma’s classic cooking.
I stumbled on this at my grandma’s place in Normandy. Every fall, as soon as I spot root veggies at the market, I whip this up. That smooth soup with the punch from the old-style mustard always takes me back to her big garden.
Tasty Ingredients
- Assorted veggies: Grab about 1.75 L’s worth—think leeks, onions, parsnip, carrot, celery root, fennel, turnip. Mixing it up gives deeper flavor than just sticking to one
- Chopped fresh tomatoes: 500 ml brings a bright tangy kick to balance out those sweet roots
- Chicken broth: 1.5 L for a full-on savory base. Homemade makes it even better
- Creamy butter: 30 ml gives everything that rich, silky touch
- Old-style mustard: 30 ml for fun texture and just a bit of heat at the end
- Thick sour cream: 30 ml helps mellow out the mix and ties it all together
- Bay leaf and fresh thyme sprig: One each, kicking in those classic herbal notes
- Garlic cloves: 4, roughly chopped so you get that sweet, melty taste
- Salt and pepper: Add as much as you want—season until it tastes just how you like it
Easy Step-By-Step Directions
- Finish with style:
- Stir sour cream and mustard together in a little bowl until it’s all blended. Ladle soup into bowls, then add a dollop of that creamy mix right in the middle. It looks cool and you get that flavor punch in every bite. Don’t stir it in—let everyone swirl as they eat.
- Smooth-it-out:
- Scoop out the thyme and bay leaf. Blitz everything in your blender until velvety smooth. Strain through a mesh sieve for extra silkiness if you like. Now, taste it and add more salt or pepper if you need.
- Cooking slow:
- Dump all the veggies, herbs, garlic, tomato, broth, and butter into a big heavy pot—but hold back the mustard and sour cream for now. Get everything boiling, then turn the heat way down and let it bubble for a good hour until all the veggies are soft and their flavors meld together.
- Prepping the veggies:
- Chop the root veggies into same-size chunks, about 2 cm, so they cook evenly. Thinly slice aromatics like leeks and onions so they melt down into the soup. Keeping pieces the same size means they’ll all cook at the same speed and give a smooth final texture.
Celeriac is my sneaky add-in for this one. People skip it, but it gives this awesome sweet depth. My mom always tossed in a little, saying it was that magic touch every old-school veggie soup needs.
Storing and Reheating
Your creamy soup will keep fresh about 4 days in the fridge—just seal it in a container. Warm it up over medium heat and give it a stir now and then so it doesn’t catch on the bottom. If it’s thickened up, splash in some broth or water to loosen it. Make that mustard topping right before serving for max freshness.
Yummy Variations
Want some chunk? Hold back a few veggie pieces, don’t blend them, and toss them in at the end for a rustic bite. Swap the sour cream for Greek yogurt to lighten things up, or use crème fraîche for something richer. In fall, add diced granny smith apple at the end for a blast of tartness.
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Perfect Pairings and How to Serve
Grab some crunchy garlic croutons or grilled sourdough rubbed with a garlic clove to go on the side. If you want a big meal, pair it up with simply dressed green salad. A chilled glass of dry white—like Chablis or Sancerre—teams up great with these flavors.
Frequently Asked Questions
- → What vegetables can be used?
Try a mix of root vegetables like parsnips, celery root, turnips, carrots, fennel, or even leeks and onions for robust flavor.
- → Can chicken broth be replaced?
Absolutely! Vegetable broth is a great substitute if you want a vegetarian version, and it still packs a flavorful punch.
- → Do I have to strain it?
Not at all! It’s up to your texture preference. For extra smooth results, go ahead and strain it after blending.
- → How can I store this dish?
Store it in an airtight container in the fridge for 3-4 days. For longer storage, freezing works perfectly.
- → What swaps can I make for the cream or mustard?
Feel free to use plain yogurt or crème fraîche instead of sour cream. For mustard, any kind works or even a splash of lemon juice for some zest.