Saturday, October 1, 2011

Root Vegetable Fall

Fall is officially here, which means I'm officially back in blog mode!  It was a very busy summer, which is why you didn't see me much, but I promise I'll be back at it again soon.

Of course my first welcome back post was soup, I mean cmon now!  One of my favorite things about fall (aside from my birthday (in exactly approximately 6 days from now)) is all of the delicious fall flavors.  Personally, fall is my favorite season.  I love all the earthy vegetables, pumpkin flavoring, and of course the breezy cool weather.  

Anyway, last Sunday as the rain started and the patriots lost, I dusted off my favorite cookbook and got to work.  I noticed I had a number of ingredients for the Farmers' Root Vegetable Soup, so I figured I'd cook up a big batch that would last as lunches and dinners for the upcoming week.  The outcome was and flavorful.

(Sorry about these pictures, for some reason they look awful and pixilated (Shan, thats for you)).

1 large Spanish onion, peeled and diced
5 ribs celery, diced
1 bulb fennel, diced
6 carrots, peeled and diced
3 large yams, peeled and diced into chunks
3 parsnips, peeled and sliced
3 cups turnips, peeled and diced into chunks
1 bulb celeriac (celery root), peeled and cut into chunks
14 cups chicken or vegetable stock (I used chicken)
1 bunch fresh dill
1/4 cup orzo (the original recipe didn't call for this but I thought I'd add a little orzo to make it a meal)
salt and pepper to taste

Place the onion, celery, fennel, carrots, yams, parsnips, turnips, and celeriac in a large stockpot.

Add the stock.  Bring to a boil over high heat.

Reduce the heat to medium and simmer for 45 to 50 minutes.  Remove from the heat.  Add the dill, salt, and pepper.

Easiest soup ever!