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Root Vegetable Soup Recipe

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This recipe for Root Vegetable Soup, by , is from The McGuffin Family Cookbook Project, one of the cookbooks created at FamilyCookbookProject.com. We help families or individuals create heirloom cookbook treasures.

Contributor:  
Contributor:  
Colleen McGuffin
Added: Friday, March 9, 2007

Category:
Category:

Ingredients:  
Ingredients:  
1 T extra virgin olive oil + some for drizzling
2 C chopped onion
2 C trimmed, chopped fennel bulb, plus fennel fronds for garnish
2 garlic cloves - minced
2 C butternut squash - peeled and cut into 1/2 inch cubes
2 C sliced fingerling potatoes or yukon gold
1 1/2 C rutabaga or turnips cut into 1/2 inch cubes
1/2 C sliced carrot
2 thyme sprigs
1 2/3 C trimmed quartered brussels sprouts
1 T minced fresh parsley
1/2 t freshly ground nutmeg
10 t grated parmesan cheese

Directions:
Directions:
Heat oil in dutch oven over med heat. Add onion, fennel and garlic - saute for 3 minutes. Add broth, squash and next 4 ingredients (through thyme). Bring to a boil, Reduce heat and simmer 30 minutes or until vegetables are tender.

Add brussels sprouts, parsley, nutmeg, salt, black pepper to taste - bring to a boil. Reduce heat and simmer 10 minutes.

Chop fennel fronds and add to soup. Ladle into bowls and top each serving with a little grated cheese. Drizzle lightly with olive oil if desired.

Number Of Servings:
Number Of Servings:
6-8 servings
Preparation Time:
Preparation Time:
1.5 hours

 

 

 

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