Savory Root Vegetable Soup |
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Prep Time: 40 Minutes Cook Time: 0 Minutes |
Ready In: 40 Minutes Servings: 8 |
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Instead of the usual side dishes, consider serving a vegetable-laden soup at Thanksgiving or other holidays. Each spoonful will warm the body and soul.Zan Brock, Jasper, Alabama Ingredients:
4 bacon strips |
2 celery ribs, chopped |
1 medium onion, chopped |
1 medium green pepper, chopped |
2 medium leeks (white portion only), chopped |
2 cups frozen shredded hash brown potatoes |
1 cup cubed peeled sweet potato |
2 medium parsnips, peeled and chopped |
2 medium carrots, peeled and chopped |
2 small turnips, peeled and chopped |
3 cans (14-1/2 ounces each) chicken broth |
2 tablespoons minced fresh parsley |
2 teaspoons herbes de provence |
1 garlic clove, minced |
1/2 teaspoon white pepper |
1/2 teaspoon ground coriander |
1 cup (8 ounces) sour cream |
1 cup (4 ounces) shredded swiss cheese |
Directions:
1. In a Dutch oven, cook bacon over medium heat until crisp. Remove to paper towels; drain, reserving drippings. Crumble bacon and set aside. Saute the celery, onion, green pepper and leeks in drippings until tender.
2. Add the hash browns, sweet potato, parsnips, carrots and turnips; cook and stir over medium heat for 10 minutes.
3. Add the broth, parsley, herbes de Provence, garlic, white pepper and coriander; bring to a boil. Reduce heat; cover and simmer for 15-20 minutes or until vegetables are tender. Ladle soup into bowls. Top each serving with sour cream, cheese and crumbled bacon. Yield: 8 servings (2 quarts).
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