How to make it

  • In large heavy saucepan heat oil over medium high heat.
  • Cut sausage in half lengthwise then cut into thin slices.
  • Add to saucepan and brown on all sides.
  • With a slotted spoon remove sausage and set aside.
  • Add onion and leek to saucepan and cook until soft about 5 minutes.
  • Stir in thyme, parsnips, rutabaga, carrots and celery root.
  • Cook 5 minutes stirring occasionally.
  • Add stock then bring to a boil and reduce heat to simmer.
  • Cook until all vegetables are tender about 30 minutes.
  • Remove 2 cups of soup mixture to a food processor or blender and puree with half and half.
  • Return to pot and add reserved sausage then heat through.

Reviews & Comments 1

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    " It was excellent "
    momo_55grandma ate it and said...
    great winter recipe thanks Just happen to love Rutubagas
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