the prettiest pureed vegetable soup
I just know you have a collection of tubers lying around in your pantry, right? A random rutabaga or a bunch of turnips that you bought just because they were the most perfect shade of purple.
You do buy produce because it’s pretty, right?
If you don’t buy a parsnip for its killer good looks, then it must be because of those tiny little produce description tags… Oh, wow these parsnips are sweet and nutty!?
Sweet and Nutty… like a snickers?! I’ll take it!
Then you get them home and wonder what in the world you are going to do with these sweet and nutty vegetables.
Here’s what to do.
Make this soup. It has an enchanting arrangement of complex flavor profiles and finishes off with a few kicks of cayenne. Many other soups of this type finish with cream, but there is enough happening here that you won’t even miss it.
Winter Root Soup
Makes about 8-10 servings
The great thing about this soup is that it is completely adaptable to whatever kind of root vegetables you have on hand.
4 Tablespoons olive oil
1 cup onions, chopped
1 cup carrots, diced
4 cups celery root, diced (or 1 head of diced celery)
1 ½ cups turnips, diced
1 ½ cups parsnips, diced
1 cup rutabaga, diced
1 cup potatoes, diced
1 cup white wine
3 quarts vegetable or chicken stock
1 Tablespoon Rosemary
3 bay leaves
Salt and pepper
optional- a few sliced of stale Italian bread
Heat 4 Tablespoons of olive oil in a large stock pot and add onions. Cook until lightly browned. Add the diced root vegetables. Cook several minutes, until softened. Add the white wine and cook down until the liquid is reduced by half. Add stock and bring to a boil.
Reduce to a simmer and add a few sliced of stale bread to thicken, if needed. Season with salt, pepper, rosemary and cayenne pepper.
Puree until smooth.
*If you are using celery, add the bread. If you are using celery root, you may not need to add the bread.