Sunroot cheese soup (From Victory Garden Cookbook by Marian Morash, Alfred A. Knopf)
Ingredients:
1 pound sunroots
2 tablespoons lemon juice
2 stalks organic celery
1 organic onion
6 tablespoons Tillamook butter
2 and ½ cups organic chicken broth
3 tablespoons Bob’s Red Mill flour
1 and ½ cups Tillamook cheddar cheese
2 teaspoons dry mustard
½ cup organic cream
salt
cayenne pepper
1 teaspoon Worcestershire sauce
Directions:
Wash, peel, and roughly chop sunroots and keep them in water with lemon juice. Chop celery and onion and lightly saute in 2 tablespoons butter. Add the sunroots and chicken broth, cover and cook for 15 minutes. Puree and set aside. In a medium saucepan melt 4 tablespoons butter, add flour and cook for 2 minutes without browning. Remove from heat and whisk in 1 cup broth, cook for 5 more minutes and add in the cheese and mustard stirring until combined. Add the sunroot puree and cream and cook until heated through. Add the salt, cayenne pepper, and Worcestershire to taste.
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