Tuesday, December 7, 2010

Winter Vegetable Soup


My husband is still talking about this soup. Super hearty, inexpensive and healthy.

Winter Vegetable Soup

Gourmet | December 2010

by Lillian Chou


yield: Makes 4 servings

active time: 20 min

total time: 50 min


INGREDIENTS


  • 1 medium onion, chopped
  • 1 Turkish or 1/2 California bay leaf
  • 2 tablespoons olive oil
  • 1 large carrot, thinly sliced
  • 1 celery rib, thinly sliced
  • 1 tablespoon tomato paste
  • 1/2 pound sweet potato, peeled and cubed (1/2 inch)
  • 1/2 pound Yukon Gold or boiling potatoes, peeled and cubed (1/2 inch)
  • 2 cups reduced-sodium vegetable or chicken broth
  • 1 1/2 cups water
  • 1/2 cup frozen peas
  • 2 tablespoons chopped fresh dill

PREPARATION

Cook onion with bay leaf and 1/2 teaspoon salt in oil in a 4- to 5-quart heavy pot over medium-high heat, stirring occasionally, until softened, about 5 minutes. Add carrot and celery and cook, stirring, until softened, about 3 minutes.

Stir in tomato paste and cook, stirring, 1 minute, then add sweet potato, Yukon Golds, broth, water, and 1/4 teaspoon pepper. Simmer, covered, until vegetables are tender, about 20 minutes. Discard bay leaf. Purée 1 cup soup in a blender (use caution when blending hot liquids) and return to pot. Bring to a simmer, then stir in peas and dill and cook until peas are heated through, about 3 minutes. Season with salt and pepper.



Recipe taken from here.

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