0.5 cup (60 g) carrot, prepared and sliced (see steps)
0.5 cup (65 g) turnip, prepared and sliced (see steps)
0.5 cup (50 g) celery, cut into 1/4-inch (6 mm) pieces
1 cups (225 g) potato, cut into small pieces
0.25 medium onion, thinly sliced
1 quart (960 ml) water
5 tablespoons (70 g) unsalted butter, divided
0.5 tablespoon finely chopped fresh parsley
1 Salt and pepper, to taste
Instructions
1. Prepare the vegetables before measuring. Wash and scrape a small carrot; cut it into quarters lengthwise, then cut each quarter into thirds lengthwise, then slice the resulting strips crosswise into thin pieces. Wash, peel, and cut the turnip the same way. Wash, peel, and cut the potatoes into small pieces. Wash and scrape the celery and cut into 1/4-inch (6 mm) pieces. Slice the onion into thin rounds.
2. In a large heavy saucepan or Dutch oven over medium heat, melt 4 tablespoons (55 g) of the butter. Add all vegetables except the potatoes and cook, stirring constantly, for 10 minutes, until the vegetables have softened slightly and the onion is translucent and beginning to turn golden at the edges.
3. Add the potatoes, cover the pan, and cook for 2 minutes, until the potatoes are just beginning to absorb the butter and take on a faint sheen.
4. Add the 1 quart (960 ml) water, increase heat to bring to a boil, then maintain a steady boil for 1 hour, until the vegetables are fully tender and beginning to break apart when pressed with a spoon.
5. Remove from heat. Beat the soup vigorously with a large spoon or fork to break up the vegetables into a rough, partially pureed texture — the soup should be thick and chunky, not fully smooth.
6. Stir in the remaining 1 tablespoon (14 g) butter and the chopped parsley. Season with salt and pepper to taste. Serve hot.
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