roasted carrot, parsnip and potato soup

prep time:  tbd
cook time:  tbd
servings:  6

1 1/2 pounds carrots - peeled and cut in 3/4-inch pieces
1/2 pound parsnips - peeled, quartered, cored and cut in 3/4-inch pieces
1 medium or large red onion - cut in large dice
1 medium Yukon gold potato - quarterey
2 garlic cloves, in the skin
2 tablespoon olive oil
6 cups chicken stock
chopped fresh herbs - parsley, thyme, tarragon or chives - garnish
creme fraiche or yogurt - garnish

1.  preheat oven to 425 degrees.  line a sheet pan or a baking dish with parchment or foil.  toss vegetables, including garlic cloves, with olive oil and salt and pepper to taste.  spread in baking dish or on sheet pan in an even layer and place in oven.  set time for 20 minutes.

2.  after 20 minutes, stir vegetables and turn heat down to 400 degrees.  roast for another 20 - 30 minutes, or until very tender and caramelized on the edges, stirring every 10 minutes.  remove from the heat.  you should have about 4 cups roasted vegetables.

3.  hold garlic cloves with a towel so that you don't burn your fingers.  squeeze out the pulp into a blender.  add half the vegetables and 2 cups of the stock.  blend until smooth and transfer to a soup pot.  repeat with the second half of the roasted vegetables.  transfer to the pot and whisk in remaining broth.  season to taste with salt and pepper and heat through.  serve each bowl with a sprinkle of chopped fresh herbs and a swirl of creme fraiche.

- new york times, march 2014

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