Saturday, November 28, 2009

Root Vegetable Soup

I've got one more that I tried this month ... a nice smooth Root Vegetable Soup. I love pureed soups so this was a great find. Also, if you are curious about using other winter veggies like rutabagas and parsnips but don't know what to do with them it is a good experimental recipe.

3 carrots, chopped
1 large potato, chopped
1 large parsnip, chopped
1 onion, chopped
2 T. sunflower oil
2 T. butter
1.5 quarts water
1 1/4 c. milk
3 T. creme fraiche or sour cream
fresh dill

Put carrots through onion in a large saucepan with the oil and butter and fry lightly. Cover and sweat over low heat for 15 minutes, shaking pan occasionally. Pour in water, bring to a boil and season well. Cover and simmer 20 min. until the veggies are soft. Using a food processor puree soup until smooth. Return to pan and add milk and stir to reheat. Remove from heat and stir in creme fraiche ... top with dill.

1 comment:

wirrek said...

Looks pureed and strained! Very smooth!