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Saturday, 26 May 2012

6 root vegetables roasted for soup

By: Miriam Borys
1 carrot
½ fennel
1 onion – large
½ small butternut squash
banana squash – about ½ a pound
1 parsnip
4 large cloves of garlic – do not remove skin for roasting
¾ cup olive oil
salt & pepper to taste
Spices and herb of choice – Italian or bouquet garni from ‘Red Barn’
For soup:
1 onion diced for sautéing.
2 cloves garlic

all roasted vegetables above½ cup white wine
900 ml vegetable broth
1.     Peel carrots, parsnips, squashes, onion, and chop into large pieces.
2.    In a baking dish add vegetables, oil, salt, pepper and herbs.
3.    Toss and roast in oven at 400 degrees for 40 minutes.
4.     In a soup pot heated with 2 Tbsp. oil add the diced onion and 2 cloves of garlic.
5.    Simmer until onion starts to brown.
6.    Add all roasted vegetables and continue to sauté until toasty.
7.    Add white wine to deglaze.
8.    Add stock and bring up to the boil.
9.    Simmer for 15 minutes.
10.  Puree with immersion blender.
11.   Serve with crackers or ‘Donna’s buttered baguettes’.

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