My personal obsession with the submersion blender continues…
This autumnal soup is sweet and rich. It is easily converted to vegetarian or vegan using the instructions below.
- Carrots (16 oz)
- Parsnips (3, pealed)
- Garlic (3 cloves)
- Sweet yellow onion (1/2)
- Olive oil (3 tbs)
- Butter (1 tbs)
- Chicken broth (32 oz)
- Bay leaf
- Salt & pepper to taste
- OPTIONAL: Plain yogurt (1/2 cup)
- Place carrots, parsnips and garlic in a pan with about 2 tbs olive oil and salt to taste. Roast at 400 degrees for 1 hour, or unlit lightly browned and bubbling over the skin.
- Slice onion. Saute in sauce pan with 1 tbs butter and 1 tbs olive oil until translucent.
- Add roasted veggies to the onion and cover with chicken broth. Simmer until tender, about 10-15 minutes over low-moderate heat. Turn heat off.
- Fish out the bay leaf–seriously, this will fuck things up
- Blend vegetables and broth using a submersion blender, or transfer to external blender as needed.
- Optional: for a little extra creaminess blend in 1/2 cup plain yogurt
- Garnish with parsnip chips, croutons, toasted pine nuts or slivered almonsds
- Vegetarian: sub out the the butter for an extra tbs of olive oil and the chicken broth for vegetable; skip the yogurt for vegans. Super good.
- More veg: leaks, red potatoes, rutabagas and celery root are great additions to the roast veg mix, and can be treated exactly like the carrots and parsnips. Just chuck them in there. A NOTE ON BEATS: A small amount of red beats will go a long way; be free with the golden ones. NO: fennel. I mean that.
You know how broccoli has those long, thick stalks no one likes? Here’s what I do with those:
- Broccoli (3+ whole stalks)
- Sweet yellow onion (1/2 large or 1 small, chopped)
- Cheddar cheese (1-2 cups grated)
- Garlic (1 clove, chopped)
- Butter (3 tbs)
- Flour (3 tbs)
- Milk (2 cups)*
- Chicken broth (2 cups)**
- Salt & pepper to taste
- Olive oil (2-4 TBS)
*Substitute cream or half and half as follows: 1 part water to 1 part half and half; 1 part cream to 3 parts water
**I use chicken broth, but any type will do
- Separate broccoli florets from stems. Chop florets into 1/4 inch slices. Set aside.
- Remove any leaves or branches from stalks. If you’re feeling ambitious, peal stalks. Chop the trunk into 1/4 inch slices. Place in cast iron pan or rimmed cookie sheet. Drizzle with 2 TBS olive oil, sprinkle with salt. Roast at 375 degrees for 40 minutes. Turn once or twice while roasting.
- Meanwhile, saute onions in olive oil ~4 minutes
- Add garlic and saute another 2 minutes
- Place onion, garlic, and broccoli stalks in sauce pan. Add 2 cups broth and simmer over low heat 10 minutes or until soft.
- Meanwhile, in a second sauce pan, melt butter, mix in flour to make a roux. Add pepper to taste.
- Add milk and simmer, stirring until thickened. Add cheddar cheese.
- Blend broth mixture til smooth, either in pan using handheld submersion blender, or in a traditional blender in two batches.
- Add broccoli florets and simmer till tender, about 5 minutes
- Add roux to broth and stir till combined. Eat!
- Garnish with crispy bacon, croutons, or sliced green onion according to taste
- Include potato, in almost any way — got leftover baked potato? Just toss it in the broth mixture and blend it up. Alternatively, boil potatoes till soft, slice and add with broccoli florets