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.

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One Response to “Yellow Winter Vegetable Soup”

  1. Soup and Bread Marathon, 2/3-2/4/10: Part 1 « Soup and Bread Says:

    […] simple but exceedingly flavorful yellow winter vegetable soup from former Vella Cafe co-owner Melissa Yen (although, wait, do Granny Smiths count as a winter […]

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