Cookbooks,  Housemade,  Recipe

Almost by the Book: Root Vegetable Soup

I looked through one of my favorite cookbooks – Great Food Fast – and found this recipe:

I didn’t follow it to a T, but it was pretty close by my standards. Here’s what I did:

1. I gathered together the following produce: a bulb of celery root, two leeks, one onion, a spoonful of chopped garlic, two potatoes, a handful of the ever-elusive parsley root (side note: I tried it raw – LOVE IT! It’s a little sharp and complex, but super fresh-tasting), six or eight parsnips, and a ginger gold apple.  I got most of these yummy veggies as a part of our first CSA share.

2. I sauteed the garlic, onion, and leeks in a little olive oil and butter, and seasoning it with salt and pepper.

3. I chunked the rest of the veggies and the apple, and tossed it in, along with some fresh parsley and fresh savory. Here they are after being tossed in the oil and seasonings:

4. I added chicken stock til it almost covered the veggies, and brought it to a boil.

5. I turned it down to simmer and let it hang out for about an hour and a half, bubbling away.

6. I added a splash of light cream, and blended the whole thing with the stick blender.

7. I checked it for seasoning, and served myself a bowl. Here it is again, with a leaf of bright, fresh parsley, a drizzle of olive oil, and a sprinkle of smoked salt:

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