Julienne of Root Vegetable Soup
(from kylerhea’s recipe box)
(From `Suppers` by Claire Macdonald of Macdonald)
“In the autumn, winter and early spring months I love to make the most of the wide variety of root vegetables available both in the garden and on the shelves of shops and supermarkets. This soup uses as wide a range as you can get, all very finely sliced into matchsticks – which takes no time at all if you have a mandolin. The basis of this soup is a good chicken stock – or, if you are cooking for non-meat eaters, a vegetable stock. The soup can be made two or three days in advance and kept in a covered container in the fridge, or it can be frozen if you are trying to get well ahead with your cooking. Allow it to thaw overnight in the fridge.
This soup has the added benefit of being so low in calories that it is a real bonus for those who, like me, are perpetually totting up their calorie intake.”
Source: AGAlinks.com
Categories: SOUPS
Ingredients
- 3 tablespoons Sunflower oil
- 2 Onions, skinned and thinly sliced
- 1 Carrot, peeled and thinly sliced
- 1 Parsnip, peeled and thinly sliced
- 2 Leeks, trimmed, washed and sliced
- 4 sticks Celery, washed, trimmed and sliced
- 3 Beetroots, peeled and sliced
- 1/2lb / 225g Jerusalem artichokes, peeled and thinly sliced
- 1/2 head Celeriac, peeled and sliced
- 1-2 cloves Garlic, skinned and finely chopped
- 2 Pints / 1.1L Chicken or vegetable stock
- Salt and pepper
Directions
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Heat the oil in a large saucepan and add the finely sliced onions. Cook for 3 -5 minutes, stirring occasionally, till the onions are soft and transparent-looking, then add the rest of the prepared vegetables and the garlic. Cook, stirring from time to time, for about 10 minutes, then pour in the stock. Season with salt and pepper, half-cover the pan with its lid and simmer the soup very gently for half an hour.
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Either cool completely before storing the soup in the fridge – or freezing it – or keep it hot till you are ready to ladle it into soup plates or bowls. It really doesn`t need anything in the way of a garnish, because the vegetables are so good colourwise.