Root Vegetable Soup

October 29, 2020
Prep: 15 mins
Cook: 40 mins
Yields: 12 Servings
"Great for using up those veggies in your fridge."
  1. Melt butter in a large, heavy-bottomed pot. Stir in onion and celery.
  2. Cook, stirring occasionally, until vegetables are tender, about 10 minutes.
  3. Stir in garlic, herbs, and bay leaves; cook 1 minute more.
  4. Add root vegetables, 8 cups water, bouillon, salt and pepper. Bring to a boil.
  5. Reduce heat to medium and simmer, covered, until vegetables are tender, 30 to 40 minutes.
  6. Remove and discard bay leaves, then purée soup until smooth. (in batches if necessary) If the soup is too thick, add a little water.
Serving suggestion: Top with a drizzle of olive oil, a few drops of lemon juice, crushed chile flakes and/or grated parmesan.

All in all, the original recipe is not too bad except as always, I prefer the "church cookbook style" to the the modern recipe format. In this case, I removed the history of risotto, of rice, and of Italy. Removed photos showing how to pour peas into an Instant Pot. I also removed the social media links and the ads shilling yet another cookbook. Coverted relevant parts to metric and by some miracle, made a 250 word recipe fit on a single printable page!

from: https://arnehemingway.com/ifixrecipes/archives/2020/10/root-vegetable-soup.php
You're welcome.