Brad's Root Soup

Submitted by HighMaintenanceMom on January 15, 2006 - 23:14.
Servings:
4-5
Preparation Time:
0.5 hours

Ingredients

  • 4 T unsalted butter (or margarine or olive oil)
  • 1 large thinly sliced onion (2 c.)
  • 1/2 lb. thinly sliced Maine or other boiling potato
  • 1 1/2 lb. mixed root vegetables (parsnips, turnips, rutabagas, Jerusalem artichokes, celery root, salsify)
  • 4 c. chicken stock
  • Juice from 1/2 lemon
  • 3 ounces blue cheese (if you are adding the blue cheese butter)
  • 6 T butter
Cooking Instructions
Heat butter in soup pot on medium heat. Add onion - cook 10 min. Add potatoes, root vegetables, stock, salt, and pepper - simmer slowly for 30-40 minutes until veggies are overcooked and falling apart. Puree using a food mill, processor, or wand. Let cool. Before serving, reheat until bubbling. Add lemon juice, salt, and pepper to taste.

Blue cheese butter - allow cheese and butter to come to room temperature and then mix thoroughly by hand or with a food processor.

Add blue cheese butter to individual bowls (if you want).

Source:
Husband's advisor's wife's friend...
Notes
I had this soup at my husband's advisor's house the year I spent Thanksgiving at Brown finishing my PhD while the Pocket Physicist drove six hours to visit my cousins. I love how the soup always tastes a little different and how it reminds me of a happy time in my life. Tonight I made it with olive oil, one potato, two parsnips, a turnip, and celery root (no blue cheese). It was really good and both kids liked it (they didn't have big bowls but it was still exciting).
( categories: Vegetable )