ROASTED ROOT VEGETABLE SOUP WITH GRILLED CHEESE CROUTONS
Provided by Rachael Ray : Food Network
Time 2h35m
Yield 4 servings
Number Of Ingredients 12
Steps:
- Preheat the oven to 425 degrees F.
- In a roasting pan, coat the potatoes, carrots, parsnips, and celery root in just enough extra-virgin olive oil to coat, then season with salt, pepper and nutmeg. Roast the vegetables until tender and caramelized at edges, about 40 to 45 minutes.
- Puree the vegetables in batches with the stock and transfer to a soup pot. Season the soup with honey and hot sauce, to taste. Cool and store for make-ahead meal.
- To reheat: Reheat over medium heat.
- For the cheese sandwiches: Preheat the oven. On the night you want to serve the soup, arrange a cooling rack over a baking sheet and assemble 2 cheese sandwiches using 2 bread slices and 2 slices cheese per sandwich. Cube each sandwich into 9 mini-sandwiches and separate in a baking sheet providing space between each mini-sandwich. Coat the sides and tops of each sandwich with cooking spray. Bake in the hot oven until golden and cheese melts. Float a few sandwich-croutons in each bowl of the soup bowls.
ROOT VEGETABLE SOUP
Here's a simple, robust, cold-weather soup that you can make with almost any mixture of root vegetables you have to hand: carrots, parsnips, celery root, turnips, rutabaga, sweet or regular potato. Flavored with garlic, rosemary and bay leaves on top of a saute of onions and celery, it's an earthy, sweet, and warming meal for days where the air has some bite. Top with a drizzle of olive oil and lemon juice, some grated cheese, flaky salt and a shower of black pepper.
Provided by Melissa Clark
Categories easy, soups and stews
Time 1h
Yield 6 to 8 servings
Number Of Ingredients 14
Steps:
- Melt butter in a large, heavy-bottomed pot. Stir in onion and celery. Cook, stirring occasionally, until vegetables are tender, about 10 minutes. Stir in garlic, rosemary and bay leaves; cook 1 minute more. Add root vegetables, 8 cups water, salt and pepper. Bring to a boil; reduce heat to medium and simmer, covered, until vegetables are tender, 30 to 40 minutes.
- Remove and discard rosemary branches and bay leaves. Using an immersion blender, purée soup until smooth. (Alternatively, you can purée the soup in batches in a blender or food processor.) If the soup is too thick, add a little water. Season with lemon juice and more salt to taste.
- To serve, ladle soup into bowls and top with a drizzle of olive oil, a few drops of lemon juice, flaky salt and crushed chile or grated cheese, if desired.
Nutrition Facts : @context http, Calories 263, UnsaturatedFat 6 grams, Carbohydrate 30 grams, Fat 13 grams, Fiber 9 grams, Protein 7 grams, SaturatedFat 6 grams, Sodium 581 milligrams, Sugar 1 gram, TransFat 0 grams
ROOT SOUP W/BLUE CHEESE
A filling and healthy pureed soup. It can be a vegetarian option if you substitute chicken stock with vegetable stock. This recipe calls for the Irish Blue Cheese called Cashel Blue. If you can't find it a gorgonzola or other firm blue cheese will be acceptable substitutes. From Canadian Living.
Provided by Deantini
Categories Potato
Time 1h
Yield 6-8 serving(s)
Number Of Ingredients 15
Steps:
- In large pot melt butter over medium heat; fry leeks and onion, stirring often, until translucent, about 12 minutes.
- Add rutabaga, carrot, potato, salt, pepper and nutmeg; cook for 5 minutes.
- Stir in stock and water; bring to boil. Reduce heat, cover and simmer until vegetables are tender, about 30 minutes.
- In batches, puree soup in blender until smooth, or use hand blender directly in the pot.
- Return to pot. Stir in cream/milk and vinegar; bring just to boil over medium heat.
- Ladle into bowls. Garnish with cheese and chives.
Nutrition Facts : Calories 279.1, Fat 14.9, SaturatedFat 8.5, Cholesterol 40.6, Sodium 728.2, Carbohydrate 28.4, Fiber 4.3, Sugar 10.6, Protein 9.5
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