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Root Soup
Author: Ramonna Villota
Time:
couple of hours
Difficulty:
easy
Serving Size:
a bunch
Description
A cold Winters day Soup
Ingredients
  • 2 tablespoons olive oil
  • 1 large red onion, chopped
  • 2 white potatoes, peeled and diced
  • 2 parsnips, peeled and diced
  • 2 carrots, peeled and sliced
  • 1 small turnip, peeled and diced
  • 5 cups chicken stock
  • 2 bay leaves
  • Salt and freshly ground black pepper
  • 4 teaspoons truffle oil
  • 2 tablespoons chopped fresh chives
  • Essence, for garnish, recipe follows
  • ;;;;;
  • ESSENCE (also referred to as Bayou Blast):
  • 2 1/2 tablespoons paprika
  • 2 tablespoons salt
  • 2 tablespoons garlic powder
  • 1 tablespoon black pepper
  • 1 tablespoon onion powder
  • 1 tablespoon cayenne pepper
  • 1 tablespoon dried oregano
  • 1 tablespoon dried thyme
Preparation
  1. Croc pot and knife
Instructions
  1. Heat oil in heavy large pot over medium-high heat. Add onion; saute until tender, abut 4 minutes. Add remaining vegetables; saute until deep golden brown, about 7 minutes. Add stock and bay leaves; bring to boil. Reduce heat to medium, cover and simmer until vegetables are very tender, about 35 minutes. Cool slightly. Season with salt and pepper. Drizzle with truffle oil. Puree soup with an immersion blender and serve in warm bowls. Garnish with chives and Essence. Serve immediately.

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Old 11-19-2007, 02:56 PM   #2 (permalink)
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I'm gonna make that one, Ramonna, switching the chicken stock for vegetable. Thanks.
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Old 11-19-2007, 03:00 PM   #3 (permalink)
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Thinking about adding a butternut squash with it but that will be later.
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Old 11-19-2007, 03:23 PM   #4 (permalink)
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Quote:
Originally Posted by Ramonna Villota View Post
Thinking about adding a butternut squash with it but that will be later.
Hmmm, yes, that would be nice. I kind of think I'd eat the aquash on the side after baking it, but in the soup would be nice as well.
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