This recipe from the Globe. I puree ALL the veggies so it’s really a dreary day comfort soup, have some good rustic italian bread and a nice glass of J. Lohr 2001 Arroyo Seco Chardonnay. The wine is not inexpensive but the soup ingredients, even at Whole Paycheck, are so it all balances out.
ROOT VEGETABLE SOUP
Chunky and satisfying, this bowl combines carrots, parsnips, and a
turnip simmered in chicken stock. After cooking, puree some of the
vegetable mixture and stir it into the soup to thicken it. The garnish
of lemon rind, mint, and scallions adds a surprise.
2 tablespoons butter
1 large Spanish onion, finely chopped
2 shallots, finely chopped Salt and pepper, to taste
2 pounds carrots, peeled and cut into 1/2-inch pieces
2 parsnips (about 1/2 pound total), peeled and cut into 1/2-inch pieces
1 large turnip (about 2 pounds), peeled and cut into 1/2-inch pieces
4 cups chicken stock
2 cups water
Pinch of grated nutmeg, or to taste Grated rind of 1 lemon
3 tablespoons chopped fresh mint
4 scallions (white part only), finely chopped
In a large flameproof casserole, melt the butter. Add the onion,
shallots, salt, and pepper. Cover and cook over medium-low heat for 15
minutes, stirring often, or until the vegetables soften.
Add the carrots, parsnips, turnip, chicken stock, water, and nutmeg.
Bring the mixture to a boil. Turn the heat to medium-low, cover the
pot, and simmer the soup for 40 to 50 minutes or until the vegetables
are tender. Taste for seasoning and add more salt and pepper if you
Remove 1 cup of solids from the soup and mash them on a plate with a
fork until the mixture is pureed. Stir the puree back into the soup.
Return the soup to a boil.
In a small bowl, combine the lemon rind, mint, and scallions. Ladle the
soup into bowls, sprinkle with the mint mixture, and serve at once.