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"Good bread is the most fundamentally satisfying of all foods; good bread with fresh butter, the greatest of feasts!"--James Beard

Winter Vegetable Soup Recipe

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This recipe for Winter Vegetable Soup is from The Garden Gate School Cookbook Project, one of the cookbooks created at FamilyCookbookProject.com. We'll help you start your own personal cookbook! It's easy and fun. Click here to start your own cookbook!
Category:
Category:
Ingredients:  
Ingredients:  
1 tbsp olive oil
2 tbsp butter
1 large onion, chopped
1/2 cup sliced leeks (rinse well)
2 cups parsnips, peeled and chopped
2 cups carrots, peeled and chopped
1 large Yukon gold potato, peeled and chopped
1/4 cup dry white wine (optional)
4 cups vegetable stock
4-5 tbsp 2% milk (optional)
Salt, pepper, grated nutmeg
2 tbsp chopped fresh parsley
Directions:
Directions:
1. Heat oil and butter in a large saucepan over medium heat. Add onion and leek and cook, stirring for 4-5 minutes until soft. Add parsnips, carrots, and potato and cook, stirring for 2-3 minutes. Add wine and cook, stirring until wine is mostly reduced.
2. Add stock, bring to boil, then reduced heat and simmer for 20-25 minutes, until vegetables are tender.
3. Transfer to a blender or food processor and process until smooth.
4. Return to the saucepan and add milk to thin, if needed. Season with salt, pepper and nutmeg, then stir in parsley.
5. Reheat gently, then serve.
Personal Notes:
Personal Notes:
Other winter vegetables can be used in place of parsnips and carrots, for example rutabagas, or turnips, or Jerusalem artichokes. Serve with warm baguette.

 

 

 

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