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Winter Vegetable Soup
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1
Reviews
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By:
John Leischner
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Winter Vegetable Soup Recipe is a robust and tasty soup just wonderful on a chilly winter evening with the wonderful flavor of turnips, potatoes, celery, carrots, Swiss chard and great seasonings in this vegetable soup recipe.
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INGREDIENTS
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3 tablespoons butter or
margarine
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1/2 cup chopped shallots
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1 stalk celery, thinly sliced
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1 small carrot, thinly sliced
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3 medium turnips (about 1 lb),
peeled and coarsely chopped
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1 small boiling potato, diced
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2 cups lightly packed, coarsely
chopped Swiss chard leaves
(discard coarse stems)
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1/8 teaspoon white pepper
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1/4 teaspoon dried marjoram
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Pinch cayenne pepper
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3 1/2 cups chicken or beef broth (2 cans, 14 1/2 oz each)
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1 cup half-and-half
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Salt (optional)
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DIRECTIONS
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1:
Melt butter in a 3-quart saucepan
over medium heat. Add shallots, celery,
and carrot; cook, stirring
occasionally, until soft but not
browned. Mix in potato,
turnips, chard, pepper, marjoram,
cayenne, and broth.
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2:
Bring to a boil, reduce heat, cover,
and simmer until turnips are very
tender (12 to 15 minutes).
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3:
Whirl mixture in blender or food
processor, about half at a time,
until smooth.
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4:
Return to cooking pan, add half-and-half, and reheat to serving temperature.
(Do not boil.) Taste
and add salt, if needed. Serve hot.
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