Since there’s still snow on the ground…

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
SERVES 6

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
like.

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.

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One response to “Since there’s still snow on the ground…

  1. Soup sounds wonderful! Here’s my recipe for pork roast lovers that I made today: make slices in a pork shoulder roast and insert as many cloves of garlic as it will hold. Salt and pepper it. Place in a covered casserole: add 3 chopped onions, more cloves of garlic, a few bay leaves, one bottle of beer, two large cans of chopped or crushed tomatoes, a sprinkle of oregano & thyme, cover it, bring to a boil on top of the stove, put in the oven at 200 for 8 hrs. (while your at work). Take out the roast (carefully as it will fall apart), discard the bay leaves, add carrots and new potatoes and boil ’till cooked. Remove potatoes and carrots. Use the ‘boat motor’ or put liquid, onions and garlic in a blender – back into pot – add some flour to thicken. Enjoy. Emeril says Pork Fat Rules – I agree!

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