This makes a really pretty dish for a special occasion. The soup itself is creamy white, then you top it with slivered roasted beets and chopped chives or parsley for a gorgeous pop of color. The best part is that it’s not difficult to make, but your friends will think you slaved over a hot stove for hours! You can even cook the base a day or two ahead, and simply add the half-and-half and reheat before serving.
Winter White Vegetable Soup
By Yvonne Martin of The White Oak InnIngredients:
- 2 medium size beets
- 1 tablespoon olive oil
- 3 tablespoons butter
- 1 medium onion, rough chopped
- 2 leeks - white part only - cut into 1/2-inch rings
- 2 parsnips
- 1 medium size turnip
- 4 large russet potatoes
- 6 cups chicken stock
- 1 teaspoon nutmeg
- 1/2 teaspoon white pepper (If you don't have white, use black - it's barely noticeable)
- 1/2 teaspoon salt, or to taste
- 2 cups milk
- 1 1/2 cups half-and-half
- Fresh chives or parsley for garnish
Instructions:
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Wash the beets and cut in half. Toss with olive oil and put on a foil-lined baking sheet. Roast at 375 degrees for about 25 minutes, or until they test as cooked through. Allow to cool, then peel skin off and cut beets into slivers.
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Melt butter in a large pot. Add onions and leeks and cook over low heat for 10 minutes.
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Peel the parsnips, turnip and potatoes and cut into 1-inch pieces.
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Add the chicken stock to the pot. Add parsnips, turnip and potatoes, salt and white pepper. Make sure there is enough stock to cover - if not add water. Simmer for about 20 minutes, or until vegetables are soft. Remove from heat and add nutmeg and milk. Either puree in small batches in a food processor or use a hand blender. Process until smooth. Start stirring in the half-and-half until desired consistency is reached. Taste and add salt if needed. Reheat, but do not allow it to boil. Serve each bowl with a tablespoon of slivered beets and a sprinkle of chopped chives or parsley.
Served this to a group today with every bowl coming back empty. It was outstanding! The red beet edges meld into the white just beautifully. It served about 16 1 cup servings A keeper
This was really delicious! The ingredient list is long, but the cooking part is easy. I didn’t have fresh herbs, so I used 1 tsp dill weed and 1 tsp thyme. I also skipped the parsnip because they didn’t have any at the store. I served this over rice, which made for an extremely hearty and comforting dish. At the table, I sprinkled crushed red pepper flakes on top, because I like spice on everything and because I’m just weird like that.
Not wierd at all! That is the beauty of a recipe. Look at it as a guideline, or ideas and make it yours. Glad you enjoyed it.