Yellow Winter Vegetable Soup

From Melissa Yen

Serves 8-10 (or 15!)

[Ed: Melissa coaxed all the rich, full flavors out of this deceptively simple pot of carrots, sweet potatoes, and rutabaga. Really satisfying.}

Ingredients

3 carrots, coarsely chopped

2 sweet potatoes, peeled and coarsely chopped

1 rutabaga, peeled and coarsely chopped

2 Granny Smith apples, peeled, cored, and coarsely chopped

10 cups chicken stock

1 teaspoon salt

1/2 tsp. black pepper

1 stick of butter, softened

1/4 tsp. freshly grated nutmeg

1 tablespoon chopped fresh rosemary

6 green onions, chopped

1 teaspoon paprika

Preparation

Place the carrots, sweet potatoes, rutabaga, and apples in a big pot and cover with chicken stock. Stir in the salt and pepper. Place over medium-high heat and bring to a boil.

Cook until vegetables, are very tender, about 25 minutes.
Drain and reserve the stock. Return the cooked vegetables to the pot.

Add the butter, nutmeg, rosemary. Roughly mash veggies with a potato masher until chunky.  Return the stock to the pot and bring to a low simmer. Season with additional salt and pepper to taste.

Ladle into individual bowls. (ed. note.–where else would you ladle it???) Garnish with green onions and paprika.

Posted: Saturday Feb 6,2010 07:51 AM In Soup Recipes