(from Best-ever Soups, by Anne Sheasby)
(Use veggies of your choice)
¼ cup olive oil
1 small butternut squash, peeled, seeded
& cubed
2 carrots, peeled & cut into chunks
1 large parsnip, peeled & cubed
1 small rutabaga, cubed
2 leeks, thinly sliced
1 onion, quartered
3 bay leaves
4 thyme sprigs, or ½ tsp dried thyme
3 rosemary sprigs, or ½ tsp. dried
5 cups (approx) chicken or veg. stock
Salt & pepper to taste
Sour cream at room temp, to taste
Note: I used what I had on hand: mostly carrots, also onion, garlic, potato, & celery, and I cut the recipe in half.
Preheat oven to 400˚. In large bowl, toss veggies with olive oil. Add thyme & rosemary, & toss again. Spread veggies out in a single layer on large baking sheet(s). Tuck the bay leaves amongst the veggies. Roast veggies for about 50 mins, or until tender & moderately, evenly browned. Remove from oven, & discard bay leaves. Transfer veggies to large stockpot. Pour stock over veggies, & bring to a boil. Reduce heat, season w/salt & pepper, & simmer for 10 minutes, uncovered. If using fresh thyme & rosemary, discard the sprigs after simmering. Carefully transfer soup to a blender (in batches, if necessary), & process for a few minutes until thick & smooth. Return soup to stockpot to heat through. Ladle into bowls, & serve each w/a dollop of sour cream—gently swirl sour cream slightly with knife. Garnish w/fresh parsley or thyme sprig, if desired.
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