29
Soups/Salads/Sides
Root Vegetable Soup
This recipe highlights the best vegetables of late fall and early winter. Stir in a bit of the
Maple-Bacon Butter (page 16) for added flavour.
Yield:
about 7 cups (1.75 L)
INGREDIENTS
1 to 2 shallots (depending on size and flavour
preference), halved
1
garlic clove, peeled
2
pounds (907 g) mixed root vegetables,
peeled, trimmed and cut to fit
feed tube
1
tablespoon (15 ml) unsalted butter
1
teaspoon (5 ml) kosher salt, divided, to
taste
2
pinches freshly ground black
pepper, divided
2 to 3 sprigs fresh thyme
4
cups (1 L) chicken broth, low sodium,
divided
2
teaspoons (10 ml) fresh lemon juice,
plus more to taste
Chopped parsley for garnish
Maple-Bacon Butter (page 16),
optional, to stir in per serving
INSTRUCTIONS
1. Insert the chopping blade into the work bowl of the food processor. Add the shallots and
garlic clove and pulse to roughly chop. Remove and reserve
2. Remove the chopping blade and replace with the medium slicing disc. Slice the root
vegetables. Reserve in the bowl
3. Put the butter into a large stock pot and set over medium-low heat. Once the butter is melted,
add the shallots and garlic with a pinch each of the salt and pepper and the thyme sprigs
4. Once the shallots and garlic are fragrant and softened, add the sliced vegetables with the
chicken broth and 1 teaspoon (5 ml) of salt.
5. Increase heat to bring the liquid to a boil, and then reduce to a simmer and allow to cook until
the vegetables are very soft, about 20 to 30 minutes.
6. Remove the thyme sprigs. Using a slotted spoon, transfer the solids to the food processor
bowl fitted with the chopping blade. Add most of the liquid to the bowl, being sure not to
exceed the maximum capacity liquid line (should be about 3 cups [750 ml] of the liquid).
Process on Low until smooth, about 30 seconds, and then switch to High and process an
additional minute.
7. Return to the cooking pot and stir in the lemon juice and remaining salt and pepper. Taste and
adjust seasoning as desired.
8. To serve, top each bowl of soup with a sprinkle of chopped chives or parsley and a teaspoon
(5 ml) of the Maple-Bacon Butter.
Nutritional information per serving (1 cup [250 ml]):
Calories 113 (16% from fat) • carb. 17g • pro. 5g • fat 2g • sat. fat 1g • chol. 11mg • sod. 244mg • calc. 144mg • fiber 3g
