roasted fall vegetable soup


Categories: Soups, Posted by Sandy Bergsten

Ingredients

2 lbs parsnips, peeled and diced

12 oz baby carrots

2 sweet potatoes, peeled and diced

1+ Tablespoon olive oil

2 large leeks, cleaned and sliced (white and light green only)

4 T butter

48 oz chicken broth (more for thinning if necessary)

½ cup heavy cream

1 Tbsp finely chopped fresh Italian parsley

Chopped chives for garnish, optional

 

Directions

Preheat oven to 425.

Toss parsnips, carrots and sweet potatoes with 1 Tbsp olive oil on a large heavy rimmed baking sheet. Season with salt and pepper. Toss again. Roast in oven for 25 to 35 minutes or until tender and just starting to brown on some edges (turn once).

Meanwhile melt butter in large stock pot over medium-low heat. Add leeks with a pinch of salt and sauté covered until softened but not brown, stirring occasionally.

Add roasted vegetables to the pot. Stir well to coat.

Add chicken broth, bring to a boil, lower heat and simmer for 15 minutes or until vegetables are very tender.

Carefully puree with a hand blender. Thin with more broth if needed. Stir in heavy cream and parsley. Check seasoning.

Ladle into bowls garnish with chopped chives.

 

serves 6-8

(Freezes well. Bring to room temperature before adding heavy cream and parsley. Freeze. Re-warm, add cream and parsley. Serve)

 

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