To use up even more of the winter vegetables I have received over the last couple weeks, I decided to try my hand at putting together a winter vegetable soup. My husband ordered me an immersion blender for Christmas and apparently, it is in Troy, but I didn't go this week, so I had to use my regular blender this time. I can't wait to have that wonderful tool in my kitchen!
"Creamy" Winter Vegetable Soup
- 1 ½ cups diced turnips*
- 3 cups cauliflower florets*
- 3 medium russet potatoes, peeled and diced*
- 1 large sweet onion, cut into thin wedges*
- 2 (32-oz) pkg chicken stock
- 4 cups water
- Fresh ground pepper
- 1 cup farm fresh yogurt* (optional)
Wash, peel and dice turnips and potatoes. Peel onion and cut into thin wedges. Place all vegetables with chicken stock in a large Dutch oven. Bring to a boil; reduce heat and cook until vegetables are all fork-tender. Add 4 cups water (to replace what evaporated off), season with pepper and allow to cool. Add to a blender and puree until smooth. Repeat until all vegetables are pureed. Serve with a tablespoon of yogurt if desired. Makes 12 1-cup servings.
*CSA Ingredients
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