White Winter Vegetable Soup
From skitty 15 years ago
- 40 minutes to make
- Serves 10
A wonderfully hearty soup perfect for winter evenings. The vegetable prep takes some time, but it's worth it. Serve with crusty bread and butter.
Ingredients
- 6 turnips, peeled and chopped shopping list
- 3 parsnips, peeled and chopped shopping list
- 2 baking potatoes, peeled and chopped shopping list
- 12 cloves garlic, peeled shopping list
- 3 ribs celery, chopped shopping list
- 2 pears, peeled, cored, and chopped shopping list
- 10 cups chicken or vegetable stock shopping list
- 8 Tbsp. butter shopping list
- 1/2 tsp. ground ginger shopping list
- 2 Tbsp. thyme (fresh or dried) shopping list
- 1 tsp. salt shopping list
- 1/2 tsp. white pepper shopping list
- chopped scallions and paprika (optional, for garnish) shopping list
How to make it
- Put turnips, parsnips, potatoes, garlic, celery, pears in pot, cover with chicken stock and stir in salt and pepper.
- Put on medium-high and bring to a boil.
- Cook on medium-high until vegetables are tender (about 25 minutes).
- Drain and reserve stock.
- Puree vegetables and return them to pot.
- Stir in butter, ginger, and thyme, and return the stock to the pot.
- Bring to a low simmer, and serve (garnished with scalliions and paprika if desired).
People Who Like This Dish 1
- joe1155 Munchen, DE
- skitty Chicago, IL
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