This Autumn Vegetable Soup perfect for cooler nights
Rich and hearty, this warming blend of root vegetables satisfies on a crisp, cold day.
Ingredients
- ½ cup vegetable oil
- ½ bunch sage
- Salt, to taste
- 2 tablespoons butter
- 1 shallot, sliced
- 2 yellow onions, large diced
- ½ bunch thyme
- 1 cinnamon stick
- 10 pieces peppercorns
- 1 bay leaf
- 2 cups white wine
- 3 carrots, rough chopped
- 1 yam, rough chopped
- 1 parsnip, rough chopped
- 1 sweet potato, rough chopped
- 2 quarts chicken stock
- 1–2 cups heavy cream
- White pepper, to taste
Preparation
Heat oil in a small sauce pot until simmering. Pick all but 2 sprigs of sage. Fry the picked sage in the oil until it goes quiet. Remove from oil and place on a paper towel to drain. Lightly season with salt. Reserve for garnish.
Heat a large heavy-bottomed sauce pot on medium heat. Melt the butter and add the shallot and onion. Sauté until wilted and just beginning to brown. Tie the thyme, cinnamon stick, 2 sprigs of sage, peppercorns and bay leaf in cheese cloth, or tie together with a string. Add to the pot and deglaze with the white wine. Reduce to a syrupy consistency.
Add the remaining vegetables and the chicken stock. Bring to a simmer and cook until the vegetables are very tender. Remove the herb and spice bundle, being sure to press all liquid from the cheesecloth back into the soup.
Puree in batches in a blender and strain through a fine mesh strainer. Then return puree to the pot and bring to a simmer while stirring occasionally. When simmering, add the cream and season with salt and white pepper. Adjust the consistency to your liking with additional stock or cream.
Place in a serving bowl and garnish with fried sage leaves.
Recipe compliments of Nugget Markets
