Source: dLife

Hearty potato, parsnip, and turnip soup with a dollop of mascarpone cheese.

Servings

3 medium carrots , chopped
1 medium russet potato , chopped
1 cup fresh sliced parsnip (1 large)
1 Turnips, fresh, large , chopped (or rutabaga)
1 medium onions , chopped
2 tbsp Oil, sunflower
2 tbsp Butter, unsalted
6.25 cup cold water
1 tbsp fresh ginger root , peeled and grated (1-inch piece)
1.25 cup fat free milk
3 tbsp Cheese, mascarpone (or creme fraiche)
2 tbsp fresh dill weed , chopped
1 tbsp fresh lemon juice
1 pinch salt and pepper
1 pinch fresh dill weed , fresh sprig (to garnish)

1 In a large pan with oil and butter, place carrots, potato, parsnip, turnip, and onion. Fry lightly, cover and sweat the vegetables on low heat for 15 minutes, shaking the pan occasionally.
2 Pour in water and bring to boil. Season to taste.
3 Cover and simmer for 20 minutes until the vegetables are soft.
4 Strain the vegetables, reserving the stock.
5 Add the ginger and vegetables to a food processor and puree until smooth.
6 Return the pureed mixture and stock to pan.
7 Add milk and stir while the soup gently reheats.
8 Remove from heat and stir in the mascarpone, plus the dill and lemon juice.
9 Reheat the soup - but do not allow it to boil (or it may curdle).
10 Serve, garnished with sprigs of dill.

For a different flavor, you can garnish with other herbs, sprigs of fresh tarragon, cilantro, parsley, or thyme.