Know any good root vegetable soup recipes?

jerusalem artichoke soup,,


2 ld artichokes


salt %26amp;pepper


lemon juice


water


cream


vinigar


1 onz butter


2 tablespoons cornflour


half pint milk





peel and chop artichokes soak in water and lemmon juice till ready for use,drain and put into pan with 1 tablespoon vinigar salt and pepper,bring to the boil simmer for 25_30 mins melt butter add flour and milk into a smooth paste and add to soup simmer for further 10 minuits stirring constantly serve with cayenne pepper and enjoy,,,,,,,,,,,,,Know any good root vegetable soup recipes?
butternut squash - sweet potato %26amp; parsnip soup:





depends how much you want to make, but equal quantities of butternut squash and sweet potato and half of parsnip.


Cut into chunks and cover with water, add salt %26amp; pepper and curry powder (again amount depends on your taste) - bring to boil and then simmer for approx 1/2 hour.


Liquidise / blend to consistency you like - can be really thick or can add a little more water if you like it thinner.


when serving add a swirl of single cream and freshly grated black pepper.





This is a great soup - very tasty and filling.


Sorry the recipe is a bit vague - but I had it at a friends house and she told me the recipe and I just make it in different quantities that I need at the time - hence the ';vagueness'; of the ingredients!! But it is fail safe and always turns out good. Also freezes well.


Do take a chance and give it a go - you won't be disappointed and if you like it, like me you can vary the ingredient quantities the next time!Know any good root vegetable soup recipes?
Root Vegetable Soup





2 large Leeks white part only


4 tablespoons Unsalted butter


2 1/2 tablespoons All purpose -- flour


6 cups Homemade chicken stock


3 medium Carrots peeled and cubed


3 medium Turnips peeled and cubed


2 medium Parsnips peeled and -- cubed


2 medium Red potatoes peeled and -- cubed


2 each Hearts of bibb lettuce -- leaves separated and





2 cups Fresh spinach -- leaves stemmed and r


Salt and white pepper to -- taste


1/2 cup Heavy cream


2 tablespoons Fine minced chives -- and parsley for garn





Cut the leeks in half lengthwise and then crosswise into thin slices. Place in a


colander and run under warm water to remove all traces of sand. Drain and


set aside. In a large casserole, melt the butter over low heat. Add the flour and


cook, stirring constantly for one minute without browning. Add the chicken stock


and whisk until well blended. Add the reserved leeks, carrots, turnips, parsnips


and potatoes. Bring to a boil, reduce heat and simmer until the vegetables are


almost tender.


Add the lettuce and spinach leaves to the soup, and season with salt and pepper.


The lettuce should just wilt, but stillremain crisp. Do not overcook. Before serving,


add the heavy cream and heat the soup through without letting it come to a boil.


Transfer the soup to a large tureen, sprinkle with chives and parlsey and serve


hot with thin slices of black bread.





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Hearty Garlic Potato Soup





8 medium potatoes, peeled and cut into 1/2-inch cubes


1 large carrot, peeled and chopped


2 garlic cloves, peeled


1/2 pound bulk Italian sausage


1 small onion, chopped


1/4 cup butter or margarine


1/4 cup all-purpose flour


8 cups milk


2 teaspoons minced fresh parsley


1 1/2 teaspoons salt


1 teaspoon chicken bouillon granules


1/2 teaspoon seasoned salt


1/4 teaspoon pepper





Place potatoes, carrot and garlic in a Dutch oven and cover with water. Bring to a boil. Reduce heat; cover and simmer for 15-20 minutes or until tender. Drain. Place 3 cups potato mixture in a bowl and mash. Set aside mashed potatoes and remaining potato mixture.


In a skillet, cook sausage and onion over medium heat until meat is no longer pink; drain and set aside. In a soup kettle, melt butter. Stir in flour until smooth; gradually add the milk. Bring to a boil; cook and stir for 2 minutes or until soup is thickened.


Add the parsley, salt, bouillon, seasoned salt and pepper; mix well. add the mashed potato mixture; cook and stir until heated through. Add the reserved potato and sausage mixtures. Heat through.





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Carrot Soup with Potatoes and Cream





2 tablespoons butter


1 Spanish onion, chopped


6 cups reduced-fat chicken broth


5 carrots, peeled and sliced


3 small potatoes, peeled and sliced


1 teaspoon herbes de Provence


1 pinch dried thyme


1 bay leaf


salt and pepper to taste


1/4 cup heavy cream


8 sprigs parsley





Melt the butter in a large pot over low heat. When the butter begins to foam, add the onion; cook until the onion begins to turn translucent, 3 to 4 minutes. Add the chicken broth, carrots, potatoes, herbes de Provence, thyme, and bay leaf; season with salt and pepper. Raise heat to medium-high and bring to a boil; reduce heat again to low and simmer until the potatoes are tender, about 30 minutes.


Pour the soup into a blender, filling the pitcher no more than halfway. Securing the lid of the blender with a folded kitchen towel, start to blend using a few quick pulses before allowing to blend continually; puree in batches until smooth. Divide into eight soup bowls; garnish each portion with about 1/2 tablespoon heavy cream and a sprig of parsley.





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Root Stew





1 pound lean ground beef


1 onion, chopped


4 stalks celery, chopped


3/4 cup ketchup


7 cups water


1/2 cup baby carrots


1 small rutabaga, chopped


4 large potatoes, chopped


1 small head cabbage, finely chopped





Combine hamburger, onion, and celery in a stock pot. Cook and stir over medium heat until the meat is browned. Drain excess grease.


Stir in ketchup, water, baby carrots, rutabaga and potatoes. Bring to boil, then simmer on low heat for 20 minutes.


Mix in chopped cabbage. Simmer an additional 30 to 45 minutes, or until vegetables are tender.





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Carrot %26amp; Ginger Soup


Make a roux with 2 tbsp each oil %26amp; flour over medium heat.


Whisk in a cup of milk heating until thickened slightly.


Stir in a cup or two of chicken bouillon or water %26amp; wine.


Add 1 cup of grated carrot (or parsnip) stir until cooked.


Add grated ginger root to taste. Use a hand blender to puree.


Serve with dollop of sour cream floated in centre.