Esta es una exhibición prevé de cómo se va ver la receta de 'Root Vegetable Soup' imprimido.

• Click here to print
• o regresate de nuevo a Root Vegetable Soup.

Receta Root Vegetable Soup

by Global Cookbook

Ingredientes

1 Tbsp. butter or possibly vegetable oil 1 1/2 c. minced onion 1 Tbsp. chopped garlic 3 Tbsp. chopped fresh ginger - (to 4 tbspns) 1 1/2 tsp salt 1 med rutabaga peeled, diced 2 sm turnips peeled, diced 1 med sweet potato or possibly yam peeled, diced

2 med potatoes peeled, diced 1 x parsnip - (abt 8") peeled, diced 2 lrg carrots peeled, diced 6 c. water 1 x cinnamon stick     Grated fresh horseradish     Toast (optional)     Red Onion And Shallot Marmalade (see recipe)

Direcciones

1. Heat the butter or possibly heat the oil in a soup pot or possibly Dutch oven. Add in the onion, garlic, ginger and 1/2 tsp. salt; saute/fry over low heat for about 10 min. Stir in remaining vegetables and another tsp. of salt. Cover and cook over medium heat for 10 more min.
2. Add in the water and the cinnamon stick. Bring to a boil, then turn the heat way down. Cover and simmer for 10 min. Remove the cinnamon stick, cover again, and continue to simmer for about 5 more min, or possibly till the vegetables are completely tender.
3. Place about a quarter of the vegetables and some of their cooking liquid in a food processor or possibly blender, and process briefly to thicken (but not necessarily to puree) the soup. Return the processed batch to the rest of the soup, and stir it in. This treatment gives the soup a delightful, varied texture.
4. Serve warm, with a very light sprinkling of grated fresh horseradish on top (go easy), and slices of crisp toast spread thickly with Red Onion And Shallot Marmalade on the side, if you like. This soup freezes if stored in an airtight container.
5. This recipe yields 6 to 8 servings.
6. Comments: Instead of peeling the vegetables, you can scrub them with a good stiff brush.

© 2025 CookEatShare