Happy Root Monday! Root Soup 1/4 cup natural ghee 1 large yellow onion, chopped 2 leeks, white and pale-green parts only, rinsed and coarsely chopped 4 cloves garlic, smashed 2 stalks celery, cut into chunks 5 cups organic vegetable stock 5 medium red potatoes, cubed 2 parsnips, peeled and cubed 1 1/4 cups sliced organic carrots 3 tablespoons chopped green onion sea salt and ground black pepper to taste Directions 1.Melt the ghee in a large stockpot over medium heat; cook and stir the onion, leeks, garlic, and celery until tender, about 10 minutes. 2.Pour 4 cups vegetable stock into the stockpot; add the potatoes and parsnips. Bring the mixture to a boil, reduce heat to medium-low, and cook the mixture at a simmer 20 minutes. 3.Divide the stock mixture into 3 batches with equal amounts of liquid and vegetables; set aside to cool for 30 minutes. 4.Pour 1 batch of the stock mixture into a blender, filling the pitcher no more than halfway. Use a few quick pulses to get the mixture moving before leaving it on to puree. Repeat process with second batch. Return the pureed batches to the stockpot. 5.Return third batch to the stockpot. 6.Bring 1 cup vegetable stock to a simmer in a small pot over medium-low heat. Cook the carrots in the simmering stock until soft, 5 to 7 minutes; add to the stockpot. 7.Stir the green onion; continue cooking another 5 minutes. Serve with soda bread. Bon Apetit!
Posted on: Mon, 17 Mar 2014 15:00:33 +0000
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