Wednesday, November 16, 2011

Vegetable Soup

Autumn is a great time of year to make vegetable soup, like this one made with root vegetables.  Serve with some good bread, like sour dough.



2 large sweet onions, chopped
4 stalks celery, with leaves if possible, chopped
1 large potatoes, peeled and chopped
6 medium carrots, sliced
2 large (or 4 small) parsnips, peeled and chopped (slice the thin portion, then quarter and slice the rest)
1 medium rutabaga, chopped (first need to cut off all the waxy outside with a sharp knife) 
4 cups fresh baby spinach, slightly chopped to taste
4 Tbsp. unsalted butter
10 cups water
2-1/2 tsp. kosher salt  


In a large pot, add 10 cups water, all chopped vegetables (except spinach), salt and butter.  Bring to a boil and then cover and simmer, stirring occasionally.  Cook until vegetables are fork tender (about 1-1/2 hours), then add chopped spinach and cook about 10 minutes longer.  Serve hot.

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