White Winter Vegetable Soup |
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Prep Time: 0 Minutes Cook Time: 0 Minutes |
Ready In: 0 Minutes Servings: 10 |
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A wonderfully hearty soup perfect for winter evenings. The vegetable prep takes some time, but it's worth it. Serve with crusty bread and butter. Ingredients:
6 turnips, peeled and chopped |
3 parsnips, peeled and chopped |
2 baking potatoes, peeled and chopped |
12 cloves garlic, peeled |
3 ribs celery, chopped |
2 pears, peeled, cored, and chopped |
10 cups chicken or vegetable stock |
8 tbsp. butter |
1/2 tsp. ground ginger |
2 tbsp. thyme (fresh or dried) |
1 tsp. salt |
1/2 tsp. white pepper |
chopped scallions and paprika (optional, for garnish) |
Directions:
1. Put turnips, parsnips, potatoes, garlic, celery, pears in pot, cover with chicken stock and stir in salt and pepper.
2. Put on medium-high and bring to a boil.
3. Cook on medium-high until vegetables are tender (about 25 minutes).
4. Drain and reserve stock.
5. Puree vegetables and return them to pot.
6. Stir in butter, ginger, and thyme, and return the stock to the pot.
7. Bring to a low simmer, and serve (garnished with scalliions and paprika if desired).
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