Root Vegetable Soup

Name: Root Vegetable Soup
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)

13 ingredients

12 steps

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)

Directions

1

In a large flameproof casserole, melt the butter.
2

Add the onion, shallots, salt and pepper.
3

Cover and cook over medium-low heat for 15 minutes, stirring often, or until the vegetables soften.
4

Add the carrots, parsnips, turnips, chicken stock, water, and nutmeg.
5

Bring the mixture to a boil.
6

Turn the heat to medium-low, cover the pot, and simmer the soup for 40 to 50 minutes or until vegetables are tender.
7

Taste for seasoning and add more salt and pepper if you like.
8

Remove 1 cup of solids from the soup and mash them on a plate with a fork until the mixture is pureed.
9

Stir the puree back into the soup.
10

Return the soup to a boil.
11

In a small bowl, combine the lemon rind, mint, and scallions.
12

Ladle the soup into bowls, sprinkle with the mint mixture and serve at once.