Root Vegetable Soup - cooking recipe

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)
Preparation
    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.

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