Ingredients
1
rutabaga
1
turnip
1
sweet potato
2
parsnips
1
yellow beet
2
cloves garlic
1
sage leaf
1
sprig thyme
1 1/2
cups vegetable broth
1/2
cup cream
Salt and pepper to taste
1/3
cup sour cream
1/4
cup bacon bits
Preparation
Pierce the rutabaga, turnip, sweet potato, parsnips, and beet with a fork. Place all vegetables in a large, microwaveable bowl. Cover with plastic wrap and microwave for 10-12 minutes, or until each of the veggies are soft to the touch.
Cut peels off of each of the veggies; discard. Place half of peeled vegetables in a large blender with half of vegetable broth and cream. Blend until smooth and completely pureed. Pour mixture into medium saucepan. Repeat with remaining vegetables, broth and cream.
Heat over medium-high heat, stirring frequently, until steaming and hot. Serve topped with sour cream and bacon bits.
