Vegetable Soup

1 pound carrots

1 pound turnips

1 pound celery

1 pound onions

2 pounds potatoes, divided

1 teaspoon garlic, minced

Salt and pepper

1 teaspoon fresh thyme

1 gallons vegetable stock, divided

5 ounces butter

Peel and trim the vegetables. Cut the carrots, turnips, celery, onions and half the potatoes paysanne-style (¼-inch thick flats, -inch square).

Put gallon vegetable stock in a pot with the remaining potatoes; bring to a boil then simmer until potatoes can be pierced with a fork. Drain and purée potatoes; season to taste with salt and pepper. Set aside.

In a stockpot, heat butter; sweat the carrots, celery and garlic. Add 1 gallon stock and cook for 10 minutes, or until tender. Add turnips and potatoes and cooked until tender (don't overcook or potatoes will lose their shape). Season with thyme and salt and pepper to taste.

Stir in half the potato purée or to thicken to desired consistency.

Makes about 1 gallon, serves 12-16.

Le Titi de Paris, Arlington Heights