Monday, November 28, 2016

Root vegetable soup

I'm making a root vegetable soup from the Times. 6 tbsp butter, onion, celery...saute...then add 3 branches of rosemary, 3 cloves garlic, 2 bay leaves, 3 1/2 cups root vegetables cut in 1-inch chunks, 2 tsp salt, pepper and 7-8 cups of water. For the root vegetables, you can use any combination of sweet potato, potato, parsnips, carrots, turnips and/or rutabaga. I ended up using sweet potato, parsnips and carrots. You bring to a boil, simmer for 30-40 minutes, take out the rosemary branches and puree with an immersion blender. Then you can add the juice from half a lemon and a little more salt if you want.


Now I'm wondering whether to puree it or not. I'll leave it for now.

Update: I pureed it but left chunks. One of the best soups I've made.

2 comments:

Rachel Federman said...

Do you have one of those immersion blenders?

Bearette said...

Yeah, it's great, you just put it right in the soup pot, no more pouring it into a blender...