‘Tis Soup Time
I’m always looking for ways to make soup healthier and still maintain its flavor. I found this recipe for Roasted Carrot, Parsnip and Potato Soup in the New York Times a while back. From the comments made by readers, it was a winner.
I plundered the frig and found that I had all the vegetables, with the exception of the parsnip. Drats! It was unlikely any of my condo neighbors had a spare parsnip I could borrow, so I put off making the soup. I really wanted the parsnip flavor.
Then one day while grocery shopping, I came upon some fine looking ‘snips in the produce section. I got the urge to pull out the soup pot again. When I finally assembled all the ingredients, I re-read the directions and found that it was not a stovetop, pot-type recipe. The vegetable soup started in the oven!
Chop, Roast, Blend
Chopping was minimal, but it took nearly an hour of roasting to caramelize the veggies. (I spent the time scanning the catalogs, that had accumulated on my kitchen table.) After the veggies had a good roasting, it was just a matter of blending them with the stock. (I used packaged broth, having left all my turkey broth in the freezer at the farm.)
I finished by pureeing the cooked vegetables and broth in the food processor. The recipe says to use a blender, but mine is at the farm. Hmm. . . are you sensing a pattern here for someone who cooks in two locations?
A Bowl of Comfort
The food processor left the mixture looking a little gritty, so I gave it a few spins with the immersion blender. Within seconds, the texture was velvety smooth.
By the time I finished photographing my kitchen escapade, my soup was cold. But it rewarmed nicely. It was heavenly. . . creamy, but without the cream!
NOTE: Commenters on line suggested including some fresh red pepper, apple, and/or extra garlic. I’ve not tried that yet, but it seems reasonable.