Sunday, October 21, 2012

Savory Root Vegetable Soup


Makes 8 servings (2 quarts)

4             bacon strips
2             celery ribs , chopped
1             medium onion , chopped
1             medium green pepper , chopped
2             medium leeks (white portion only) , chopped
2             cups frozen  shredded hash brown potatoes
1             cup cubed peeled sweet potatoes
2            medium parsnips  , peeled and chopped
2             medium carrots  , peeled and chopped
2             small turnips  , peeled and chopped
3             cans (14-1/2 ounces each) chicken broth
2             tablespoons minced fresh parsley
2             tablespoons herbes de Provence
1            garlic  clove , minced
1/2         teaspoon ground coriander 
1            cup (8 ounces) sour cream
1            cup (4 ounces) shredded Swiss cheese

1)      In a Dutch oven , cook bacon  over medium heat  until crisp . Remove to paper towels  ; drain , reserving drippings . Crumble  bacon  and set aside . Saute  the celery  , onion , green pepper  and leeks  in drippings  until tender .
2)      Add  the hash browns  , sweet potato , parsnips  , carrots  and turnips  ; cook  and  stir over  medium  heat for 10 minutes .
3)       Add the broth , parsley , herbes de Provence  , garlic  , white pepper  and coriander ; bring to a boil . Reduce heat  ; cover and simmer  for 15 to 20 minutes  or until vegetables  are tender  . Ladle soup  into bowls . Top each serving with sour cream , cheese and crumbled bacon .
Instead of the usual side dishes  , consider  serving  this bacon soup with holiday meals . Each spoonful  will warm the body and soul .

No comments:

Post a Comment

Hi friends, thank you for stopping by and for taking the time to say hello. The welcome mat is always out and the coffee is always hot .I really appreciate your sweet gesture!