Root Vegetable Soup
- Ready In:
- 2hrs
- Ingredients:
- 13
- Serves:
-
6
ingredients
- 2 tablespoons butter
- 1 large Spanish onion, finely chopped
- 2 shallots, finely chopped
- salt and pepper, to taste
- 2 lbs carrots, peeled and cut into 1/2-inch pieces
- 2 parsnips, peeled and cut into 1/2-inch pieces (about 1/2 pound total)
- 1 large turnip, peeled and cut into 1/2-inch pieces (about 2 pounds)
- 4 cups chicken stock
- 2 cups water
- 1 pinch of grated nutmeg
- 1 grated lemon, rind of
- 3 tablespoons chopped of fresh mint
- 4 scallions, finely chopped (white part only)
directions
- 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, turnips, 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 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.
Questions & Replies
Got a question?
Share it with the community!
RECIPE SUBMITTED BY
dojemi
United States