Fall Vegetable Ginger Soup
OMG this soup is so hella good.
(or a bag of small carrots)
1 small butternut squash, chunked
(Don't be embarassed to buy it pre-chunked)
1 medium celery root, smaller chunks
1 large onion, sliced in thinnish half rounds
5 cloves garlic, minced
a big hunk or two of fresh ginger, grated
32 ounce box chicken stock
Olive oil
Salt
Pepper
2 bay leaves
Brown the hell out of the onion and garlic in olive oil.
Add chicken stock to deglaze the delicious brown stuff off the bottom of the pan.
Add veggies
Add enough water to fill the pot just to the top of the veggie pile.
Add Bay leaves, salt and pepper to taste
Grate the ginger, put it and enough water to cover it into a small pan, bring to a boil. As soon as it boils, strain all the liquid into the soup and discard the gratey bits. I use a ton. Love it spicy.
After the soup has simmered for about half an hour, (the veggies must be soft) puree about 1/3-1/2 of the soup in a blender or food processor and add it back in.
Eat it all. OMG so goooooood.
The Squash gets silky and soft, the celery root is still slightly firmer, and the carrots in between. The broth is so thick and heart-y (not like love heart). It's gingery, sweet, savory and umami. I just can't get enough. Serves 4 or 5 - unless you are my boyfriend and I, Then it serves 2 over an afternoon.
[11-18 Note: Read about John LeJeune's experience with this soup]
I am totally going to make this.
Posted by: John LeJeune | November 12, 2008 at 11:55 AM