Sunday, May 06, 2007
Slow cooked Root Vegetable Soup
8oz/225g Each: carrots, celeriac, leeks, and swede, peeled and cut into 2 inch pieces
1 small onion peeled and roughly chopped
2.5pints/1.5litres hot stock
3 bay leaves
Salt and pepper
Greek yogurt to garnish
Put everything (except yogurt) into the pot, bring to a gentle simmer and put into the oven at 275f/140c for 3 hours.
Remove the bay leaves and process till smooth. Serve with yogurt swirled in.
Mostly I made this soup because I had most of these vegetables left over from the Roasted Vegetable and Brown Rice Gratin I have to say that cooking the soup in the oven really does increase the depth of flavor in a pretty amazing way. This was a very good soup, but I have to admit that I am getting a bit tired of the British pureed soups. They seem to like to puree all of their soups, soups with chunks are few and far between.
Still, this Delia Smithsoup was really tasty, and if you have these vegetables laying around, it’s a great thing to do with them.