Root Vegetable Soup-Really Really GOOD!
Jennifer Waizman
ingredients
- 1/3 Cup Olive Oil
- 4 Carrots, Peeled and Chopped into
- 1/2-inch Chunks
- 2 Parsnips, Peeled and Chopped into 1/2-inch Chunks
- 2 Plum tomatoes, Cut into 1-inch Chunks
- 1 Medium Turnip or Rutabaga, Peeled and Chopped into 1/2-inch Chunks
- 2 Large Onions, Peeled and Diced
- 2 Leeks, Cleaned and Chopped, White and Pale Green Parts Only
- 4 Cloves of Garlic, Peeled
- 2 Teaspoons of Dried Basil
- 1 Teaspoon Dried Thyme
- 4 Tablespoons of Fresh Dill, Chopped and Divided
- 1 Bay Leaf
- 8 Cups of Chicken or Vegetable Stock
- Salt
- Freshly Ground Black Pepper
- Dill Sprigs for Garnish
- Créme Fraîche, optional for dairy meals
directions
- 1
1. Heat the oil over medium heat in a large soup pot. Add the carrots, parsnips, tomatoes, turnips or rutabaga, onions, leeks, and garlic.
- 2
Sauté for 4-6 minutes. Cover and sweat the vegetables over low heat for 15 minutes, stirring occasionally.
- 3
2. Add the basil, thyme, 2 tablespoons of the dill, and the bay leaf. Add the stock and bring to a boil. Cover and turn down to a simmer for 20-25 minutes or until vegetables are soft. Add in remaining 2 tablespoons chopped fresh dill. REMOVE and DISCARD BAY LEAF.
- 4
3. Transfer to a blender or food processor and process until smooth. You can also use an immersion blender right in the pot, purée until smooth. Season with salt and pepper.
- 5
4. Garnish each bowl with a sprig of fresh dill if you want to be FANCY! If usng for dairy, add a dollop of créme fraîche to each bowl.
Source: Talia
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