"This recipe comes from a cooking demonstration I attended in Garmisch, Germany. So easy! You can add your own topper like sour cream or fresh chopped chives and olive oil. When reheating, add a little cream or milk." — kim
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sweet onion, chopped
russet potato, peeled and cubed
parsnip, peeled and cubed
sweet potato, peeled and cubed
yam, peeled and cubed
fennel bulb, trimmed and cubed
water, or as needed to cover
heavy whipping cream
salt, or to taste
sour cream, divided
When making this I leave the peels on the potatoes, drain off all of the water, and mash a few times rather than blend.
* Percent Daily Values are based on a 2,000 calorie diet.
Winter Root Soup
Serving Size: 1/6 of a recipe
Servings Per Recipe: 6
Amount Per Serving
Calories from Fat: 74
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