Monday, March 25, 2013

Farmhouse Vegetable Soup


Sometimes, you just need a bowl of soup. Sometimes you have a crap day and you need to not think too much about dinner and just make yourself a batch of soup and a turkey sandwich. Not that I would know anything about that. Just trust me when I say that this particular soup is a good cure for what ails you.

Farmhouse Vegetable Soup
(Adapted from The Irish Pub Cookbook by Margaret M. Johnson)

4 T. unsalted butter (I used Kerrygold)
1 onion, diced
1 leeks, white part only, washed and sliced
2 parsnips, peeled and sliced into coins
2 potatoes, peeled and cubed
2 carrots, peeled and sliced into coins
4 c. vegetable stock
2/3 c. heavy cream
3 T. minced fresh parsley
Salt and pepper, to taste

Melt the butter in a large heavy-bottomed pot. Saute the onion and leeks for 5-7 minutes, stirring occasionally. Add the parsnips, potatoes, carrots, and stock. Cover and cook for 20-30 minutes, until vegetables are tender. Remove from heat and let cool for 10 minutes.

Using an immersion blender, puree the soup until smooth. (Or work in batches and puree the soup in a standing blender, then return the soup to the pot.) Stir in the cream and season to taste with parsley, salt, and pepper. Heat over medium-low until heated through.

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