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Recipe from The Farm: ROOT Vegetable Soup
Blizzard conditions in Philly got you down? Cooped up inside?
Oddly enough, the New Hampshire snowline is receding. So instead of shoveling, we celebrated by creating this savory soup. If you’ve got an hour and a variety of root vegetables (no pun intended), you’re on your way to spicy bliss…
ROOT Vegetable Soup
by Cameron & Robin
INGREDIENTS
3 white onions
1 cup ROOT
1/2 cup white table wine
1 tblsp. champagne vinegar
1/4 cup butter
1/4 brown sugar
2 cups assorted new & fingerling potatoes
1 1/2 cups wax beans (ours were frozen — surplus from LAST SUMMER’S CSA — awesome!)
1/2 cup diced radishes (also stored from last summer)
1/2 cup diced turnips
2 large carrots (“winter carrots” recently dug up from under the snow by our neighbors)
2 celery stalks
2 bay leaves
sea salt
freshly ground black pepper
INSTRUCTIONS
Combine sliced onions, ROOT, wine, butter, vinegar, and sugar in a large soup pot. Heat on high, stirring constantly, until onions are caramelized & translucent.
Cut all vegetables into bite-size pieces. Add to onions. Cover with water.
Simmer on medium heat until vegetables are soft. Season to taste.
Enjoy with toasted naan!
Written by robin on 02/09/2010 in AITA Original | Blog | Food | Gardening | Root | The Farm
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