Underground Soup or Stew Recipe

From Dorothy McNett's Recipe Book.

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Underground Soup or Stew

From Dorothy McNett's recipes at www.dorothymcnett.com. Shhh...it could be illegal somewhere because it is so good. Use only vegetables that come from under the ground, any variety. This is just a suggested assortment.

3-4 tablespoons extra virgin olive oil
1 large white onion
1 shallot
2-3 cloves garlic
1 white potato
1 sweet potato or yam
1 turnip
1 rutabaga
1 parsnip
6-8 cups beef or vegetable stock
1/2 teaspon sea salt
freshly ground pepper
fresh herbs and greens as desired for serving

In large Dutch oven or soup pot, heat olive oil. Slice or dice the vegetables. Add the onion, shallot and garlic. Cook on medium heat several minutes or longer until they are browning slightly. Add the diced potatoes, turnips, yam, and parsnip. Cook several minutes while stirring to get the vegetables covered with oil. Add the broth, salt and pepper. Cover and reduce heat to a low simmer. Cook 50-60 minutes. When done, garnish and season with fresh herbs or try stirring in some fresh greens such as spinach to just wilt the greens. It takes it out of the underground...

VARIATION: First roast the potatoes, turnips, yam and parsnip in 400 degree oven, spread out on a baking sheet with sides and sprinkled with about 2 tablespoons olive oil for about 45-60 minutes, or until nicely browned. Saute the onion, shallot and garlic as described above in a Dutch oven, and then add the roasted and already done potatoes, turnips, yam and parsnip. Add broth and seasonings, bring to a boil and serve.

Recipe created 2003-01-21.

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