Puree of Root Vegetable Soup

March 3, 2007

Puree of Root Vegetable Soup

Lorraine Glazar, TCSA

2 tablespoons butter or olive oil
2 medium onions, sliced
1 quart vegetable stock
3 ribs celery, cut in large pieces
3 medium carrots, cut in large pieces
1 large parsnip, pared
5 sprigs fresh parsley
1 ½ teaspoons salt
¼ teaspoon ground white pepper (I like more)
1 teaspoon dried dill weed or one tablespoon fresh dill, chopped fine

In 5-quart saucepan melt butter, sauté onions until goldern. Add remaining ingredients except dill. Cover, simmer about 45 minutes to one hour, or until vegetables are tender. Puree vegetables in blender or food processor, or grind in food mill. Return puree to broth, add dill and mix well. Heat and serve.

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