Roasted fall vegetable soup - Kathy Gunst

Roasted fall vegetable soup - Kathy Gunst

Kathy Gunst has been swapping soups with her friends for years. Now she's out with a cookbook of recipes she's learned.

It's called Soup Swap. She shared with us her recipe for roasted fall-vegetable soup.

Serves 6 - 12, depending on your serving size.

When you roast winter root vegetables along with shallots, leeks and garlic, they caramelize and become sweet. It's important to cut the vegetables about the same size to ensure even cooking.

Ingredients:

  • 3 medium leeks
  • 3 medium parsnips, peeled and cut
  • 3 medium carrots, peeled and cut
  • 1 2-lb butternut squash (or any winter squash) peeled and cubed
  • 2 large or 3 medium celery stalks cut crosswise
  • 1 medium celery root, peeled and cut
  • 2 shallots, quartered
  • 8 garlic cloves, thinly sliced
  • 1.5 tbsp chopped fresh thyme leaves (2 tsp dried)
  • 3 tbsp olice oil
  • Sea salt
  • Freshly ground black pepper
  • 5 cups vegetable stock
  • 3/4 cup dry white wine
  • Parsley pesto and double-cheese croutes for serving

1. Position a rack in the middle of the oven and heat to 400 F.

2. Trim off the dark green sections from the leeks and save for making vegetable stock. Halve the pale green and white sections lengthwise. Rinse under cold water. Pat dry an cut crosswise into 1/2 inch pieces.

3. In one large or two medium very shallow roasting pans or rimmed baking sheets, combine the leeks, parsnips, carrots, squash, celery, celery root, shallots, garlic and thyme. Drizzle with olive oil, season with salt and pepper and toss to evenly coat the vegetables. You don't want to have vegetables on top of one another, you want them in a single layer.

4. Roast the vegetables for 20 minutes. Turn the oven temperature to 450 and roast for another 10 minutes, or until the vegetables are a nice golden brown, almost crispy on the edges, and almost soft when you test them with a fork or knife.

5. Meanwhile, in a large stockpot over high heat, bring the vegetable stock to a boil. Turn the heat to medium-low and gently simmer.

6. Remove the vegetables from the oven, add the wine and deglaze the pan, using a spatula to loosen any bits clinging to the bottom. Pour everything from the baking sheet into the stock. Turn the heat to low and simmer, partially covered, for 20 to 30 minutes. Taste and adjust the seasoning as needed.

7. Ladle into mugs or bowls and serve piping hot, topped with pesto and croutes.

Parsley Pesto

  • 1 c packed chopped fresh parsley leaves
  • 1/2 c walnuts, almonds, pistachios or pine nuts, toasted
  • 1 garlic clove, peeled
  • Sea salt
  • Freshly ground black pepper
  • 1/2 c olive oil
  • 1/4 c packed freshly grated hard cheese

Using a food processor or blender, process the parsley, nuts and garlic until finely chopped and season with salt and pepper. Slowly add the olive oil. Pesto should remain chunky. Transfer to bowl and stir in cheese. Taste and adjust the seasoning as needed.

Croutes

  • 8 slices of baguette, ciabatta or any other crusty bread
  • 2 tbsp olive oil

1. Preheat broiler

2. Arrange bread slices in a single layer on a baking sheet. Using half the olive oil, lightly brush one side of each slice and broil for about 1 minute or until golden brown. Remove from the broiler and flip the bread. Brush with the remaining oil and broil until the second side matches the first.

 

Copyright 2016 WCSH


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