Hunt Country Vineyards - Recipes - Chef Paul's Roasted Vegetable Soup

Ingredients

• 1 1/2 lbs Spanish onions, sliced into 1/2 inch thick slices
• 1 1/2 lbs carrots, peeled and cut into 1/2 inch pieces
• 1 1/2 lbs white turnips, peeled and sliced into 1/2 inch slices
• 2 leeks, whites only, sliced 1/2 thick
• 1/2 cup clarified butter
• 1 1/2 cups tomatoes, canned, peeled and seeded
• 2 cups potatoes, peeled and quartered
• 2 quarts chicken stock or water
• 1/4 cup parsley, fresh, chopped
• 1 tbsp rosemary, fresh, stemmed and chopped
• 1 tbsp thyme, stemmed
• 1 bay leaf
• salt (to taste)
• ground white pepper (to taste)
• 1 pint heavy cream
• 1 baguette
• 1/4 lb Gruyère cheese, shredded