Root Vegetable Soup
Cut the onion, carrot, celeriac, potato, fennel, turnip, and artichokes into medium to large chunks. Heat the olive oil in a large soup pot. Add the onion and cook until softened but not browned, about 5 minutes. Add the carrot, and cook for 5 minutes, and then add the remaining vegetables at 5 minute intervals, adjusting the heat as necessary so the vegetables don't brown. When all the vegetables are soft, add the chicken stock. Bring to a boil, reduce the heat, and simmer for 5 to 10 minutes, or until the soup has come together; it should have a thick consistency. Garnish each bowl with the chile powder and more olive oil.
This recipe was provided by professional chefs and has been scaled down from a bulk recipe provided by a restaurant. The Food Network Kitchens chefs have not tested this recipe, in the proportions indicated, and therefore, we cannot make any representation as to the results.
Thank you! your flag was submitted.
More Recipes and Ideas:
Paneed Pork Loin and Mashed Root Vegetables with a Roasted Cipollini and Field Pea Relish, Garlic Soup with Sauteed Sweet Shrimp, Potato Soup with Smoked Salmon Relish, Easy Snack, Dinner Parties Recipes, Baked Potato Recipes, Seafood Soup Recipes, Easy, Salmon Mousse Recipes