Roasted Carrot and Parsnip Soup |
|
 |
Prep Time: 15 Minutes Cook Time: 45 Minutes |
Ready In: 60 Minutes Servings: 4 |
|
I recently read an article which claimed that roasting the vegetables before cooking in soup gives a wonderful depth of flavor quickly and easily. This particular recipe happens to combine two of my favorite vegetables, and the roasting enhances their natural sweetness, while mellowing it a bit. From Real Simple Magazine October 2007. Ingredients:
1 lb carrot, peeled and cut into 1/2-inch rounds |
1/2 lb parsnip, peeld and cut into 1/2-inch rounds |
1 yellow onion, quartered |
5 tablespoons olive oil |
1 1/2 teaspoons kosher salt |
1/4 teaspoon pepper |
1/2 baguette, cut into 16 thin slices |
3 cups water (approximate) |
Directions:
1. Heat oven to 400 degrees.
2. In a large roasting pan, combine the carrots, parsnips, onion, 3 T. oil, salt, and pepper. Spread the vegetables in an even layer and roast, stirring occasionally, until tender and golden brown, about 45 minutes.
3. Meanwhile, arrange bread slices on a baking sheet and brush with the remaining oil. During the last 10 minutes of roasting time, toast the slices until crisp.
4. Transfer the vegetables to a blender and puree with 3 cups water, adding more water if necessary, 1/4 cup at a time, until smooth.
5. Rewarm in a pot over medium-low heat, if necessary. Divide among individual bowls and serve with the olive oil toast.
|
|