Root Vegetable Soup Recipe Created by Ruth Paget
When
I lived in Stuttgart, Germany, the Edeka Supermarket where we shopped sold soup
vegetables as a tied up bundle of unpeeled and pretty unfamiliar medley of root
vegetables. With a little research, I
discovered that the knobby, brown root vegetable I held in my hand was celeriac
and the purplish one was a turnip.
I
peeled all of them to make them pretty and put them in my soup pot. The result was delicious and turned my cheeks
rosy. Use the ingredients that you can
find for this soup that cannot go wrong.
You
will need an immersion blender to make this recipe.
Serves
4
Ingredients:
-1
tablespoon olive oil
-1
large peeled and chopped onion
-1
teaspoon dry garlic
-2
peeled and chopped carrots
-2
washed and sliced celery stalks
-1
peeled and chopped celery root
-1 peeled and chopped rutabaga
-1 peeled and chopped rutabaga
-2
peeled and chopped carrots
-1
peeled and chopped turnip
-1
peeled and chopped parsnip
-1
(32-ounce) container chicken broth
-32
ounces water
Steps:
1-Sauté
onions, celery, and garlic in olive oil for 5 minutes in a soup pot.
2-Add
root vegetables, chicken broth, and water.
3-Bring
soup to a boil and boil for 45 minutes or wait until the vegetables are soft.
4-Remove
soup from the heat and let cool. Insert
the immersion blender and purée the soup until smooth.
5-Reheat
the soup.
Serve
with your favorite toast and sprinkle the soup with paprika, if desired.
By
Ruth Paget, author of Eating Soup with Chopsticks and Marrying France
 |
| Ruth Paget Selfie |
