We just ate the most fantastic root vegetable soup-perfect for a snowy Alaska saturday night-or any other kind of winter night, ours just happens to be snowy and Alaskan. So here is the recipe courtesy of Real Simple. Trust me . . . fantastic!
2 tablespoons olive oil
2 leeks (white and light green parts), sliced into half moons
2 medium parsnips, peeled and cut into 1/4 inch pieces
1 large bulb fennel, cored and cut into 1/4 inch pieces
kosher salt and black pepper
1/2 cup dry white wine
1 pound Yukon gold potatoes peeled and cut into 1/2 inch pieces
5 cups low-sodium vegetable or chicken broth
1. Heat the oil in a large pot over medium heat. Add the leaks, parsnips, fennel, 3/4 teaspoon salt, and 1/4 teaspoon of pepper. Cook, stirring occasionally, until beginning to soften, 6-8 minutes. Add the wine and simmer until evaporated, 1-2 minutes.
2. Add the potatoes and broth and bring to a boil. Reduce heat and simmer until the potatoes are tender, 12-15 minutes. Transfer half the mixture to a blender and puree until smooth; return it to the pot. Sprinkle the soup with dill and serve.
*Total time 35 minutes.
Notes: Okay, don’t laugh at me all you food snobs out there but I was in a hurry at the commissary and I am pretty sure I used a turnip instead of a parsnip. Who cares, still tasted awesome. I also pureed all the soup because I like smooth soups and I am fighting some serious food battles with J. and the puree goes down better. (Plus you can give it to wee ones.) Finally, we threw some cheese and bacon on top because really, what food isn’t better with some grated cheese?
This keeps well and tastes wonderful. Enjoy!
~M.
P.S. Is it weird that J. likes to play “Mom and Dad” with our nativity scenes? Joseph, Mary, and Jesus are hanging out with . . . Joseph, Mary and Jesus. And, she just broke a Joseph. Awesome.