Root Vegetable Soup

Yield: about 7 cups

1    to 2 shallots (depending on size and flavor
      preference), halved
1    garlic clove, peeled
2    pounds mixed root vegetables,
      peeled, trimmed and cut to fit
      feed tube
1    tablespoon unsalted butter
1    teaspoon kosher salt, divided, to taste
2    pinches freshly ground black
       pepper, divided
2     to 3 sprigs fresh thyme
4     cups chicken broth, low sodium,
       divided
2     teaspoons fresh lemon juice,
       plus more to taste
       Chopped parsley for garnish
       Maple-Bacon Butter (page 16),
       optional, to stir in per serving

Nutritional information per serving (1 cup):
Calories 113 (16% from fat) • carb. 17g • pro. 5g • fat 2g • sat. fat 1g • chol. 11mg • sod. 244mg • calc. 144mg • fiber 3g

1. Insert the chopping blade into the work bowl of the food processor. Add the shallots and garlic clove and pulse to roughly chop. Remove and reserve.
2. Remove the chopping blade and replace with the medium slicing disc. Slice the root
vegetables. Reserve in the bowl.
3. Put the butter into a large stock pot and set over medium-low heat. Once the butter is melted, add the shallots and garlic with a pinch each of the salt and pepper and the thyme sprigs.
4. Once the shallots and garlic are fragrant and softened, add the sliced vegetables with the chicken broth and 1 teaspoon of salt.
5. Increase heat to bring the liquid to a boil, and then reduce to a simmer and allow to cook until the vegetables are very soft, about 20 to 30 minutes.
6. Remove the thyme sprigs. Using a slotted spoon, transfer the solids to the food processor bowl fitted with the chopping blade. Add most of the liquid to the bowl, being sure not to exceed the maximum capacity liquid line (should be about 3 cups of the liquid). Process on Low until smooth, about 30 seconds, and then switch to High and process an additional minute.
7. Return to the cooking pot and stir in the lemon juice and remaining salt and pepper. Taste and adjust seasoning as desired.
8. To serve, top each bowl of soup with a sprinkle of chopped chives or parsley and a teaspoon of the Maple-Bacon Butter.