Root Soup

6 Dec

Roots are one of the staples of a winter garden and December is the month of roots in the soup. Use as many tasty roots as you can and the flavour will be all the better for it. This is hardly a recipe just a way of making the most delicious winter soup.
Serves 2-4 (2 huge portions or 4 normal size soup bowls).

  • knob of butter
  • a generous pinch of cracked black pepper
  • a generous pinch of sea salt
  • 1 small onion
  • 1 litre jug full of chopped root vegetables
  • stock or water to cover well
  • 1/2 tsp paella spice mix or a pinch of saffron
  • 1-2 leeks washed and chopped
  • 2 potatoes, peeled and sliced
  • 2 bayleaves
  • Herbs pick a good aromatic herb as the signature flavour I’ve use fresh fennel but you could use; parsley, dill or tarragon.
  • Handful of pasta shapes (optional)
  • some creme fraiche to finish (optional)
Sweat an onion, finely chopped, in a little butter season with salt and pepper. While the onion is sweating. Scrub the roots, peel if necessary, and chop into bite size pieces. I used parsnip, carrot, turnip, celeriac, radish and florence fennel but you could also use skirret, salsify, scorzonera, hamburg parsley, jerusalem artichokes or beetroot. When the onion is softened add the root veg, stir to coat and sweat for just a couple of minutes then add the stock, leeks, potatoes, saffron or paella mix. Cover and cook for 10 minutes then add the  and herbs and pasta, if using, cover and cook for a further 7 minutes. Serve with a splodge of créme fråche stirred in.
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2 Responses to “Root Soup”

  1. impoftheyard 06/12/2009 at 22:05 #

    Looks great!

  2. dominique whitehead 09/12/2009 at 06:50 #

    it's all mouthwatering, delicious, going to try this out!

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