Winter vegetable soup with sunburst

Yield: 1 servings

Measure Ingredient
2 tablespoons Unsalted butter or vegetable oil 25 mL
1 \N Onion; chopped 1
2 \N Cloves garlic; finely chopped 2
1 \N Potato; peeled and diced 1
3 cups Diced; (peeled) root
\N \N ; vegetables such as
\N \N ; carrots, parsnips,
\N \N ; turnips, squash
\N \N ; and/or sweet
\N \N ; potatoes 750 mL
4 cups Chicken stock 1 L
\N \N Salt and freshly ground black pepper to
\N \N ; taste
3 tablespoons Chopped fresh dill or parsley 50 mL
½ cup Grated Cheddar cheese; (about 2 oz/60 g)
\N \N ; 125 mL
\N \N Yogurt; (for creating the
\N \N ; sunburst effect)

Heat butter or oil in large saucepan or Dutch oven on medium-high heat. Add onion and garlic and cook for a few minutes until fragrant and tender.

Stir in potato and diced vegetables. Add stock and bring to a boil.

Reduce heat, cover and simmer gently for 20 minutes, or until vegetables are tender.

Puree soup and return to saucepan to heat thoroughly. (Depending on the vegetables you have used, the soup may be too thick. If so, simply add a little stock or water.) Taste soup and season with salt and pepper if necessary.

Serve sprinkled with a little fresh dill and cheese - OR - to create a sunburst effect, garnish instead with a spoonful of yogurt and pull the tip of a knife through to look like the sun.

Converted by MC_Buster.

NOTES : From Bonnie Stern's "Appetizers" cookbook, this recipe serves 6 to 8.

Converted by MM_Buster v2.0l.

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