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Roasted Root Vegetable Soup

1 small swede (rutabaga) cut into cubes
2 carrots, cut into cubes
1 parsnip, cut into cubes
3 Tbsp. olive oil
4 Tbsp. (1/4 cup) butter
1 onion, finely chopped
2 celery stalks, finely chopped
1 garlic clove, crushed
1 tsp. chopped fresh thyme
1 quart (4 cups) vegetable stock
1/2 cup single cream (or substitute half and half)
Salt and freshly ground black pepper

Preheat oven to 400 degrees. Place swede, carrots, and parsnip on baking sheet and drizzle with 2 Tbsp. olive oil. Season generously and roast for 25 to 30 minutes until golden brown and tender, shaking baking sheet occasionally to ensure even cooking. Meanwhile, heat remaining Tbsp. olive oil and butter in large heavy-based pot, and add onion, celery, garlic, and thyme. Cook for 4 to 5 minutes until softened but not browned, stirring occasionally. Add roasted root vegetables to pan and then pour in stock. Bring gently to boil, then reduce heat, cover, and simmer for 25 to 30 minutes until completely tender, stirring occasionally. Purèe with a hand blender until completely smooth. To serve, stir cream into soup. Gently heat through and season to taste, then ladle into warmed bowls. Serves 4 to 6. Note: You don't have to add the cream if you're watching the calories, but you might need a little extra stock to thin the soup.

 


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