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Source: The Working Family's Cookbook

Roasted Vegetable Soup with Potatoes
For this soup, vegetables are cooked without liquid over direct heat to accentuate their individual flavors.
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Serves: 4 to 6
Prep Time: 20 minutes
Cook Time: 40 minutes
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1 large onion, coarsely chopped
2 medium-size carrots, peeled and coarsely chopped
1 medium-size turnip, peeled and coarsely chopped
1 large leek, white and light green parts only, coarsely chopped
2 tablespoons unsalted butter or margarine
1 large potato, peeled and cut into 1/2-inch pieces
1 stalk celery, thinly sliced
1/2 teaspoon dried thyme
salt
freshly ground pepper
3/4 to 1 cup lowfat milk
2 tablespoons parsley, chopped




In a medium-sized ovenproof casserole, combine the onion, carrots, turnip, leek and butter. Cook over moderate heat for about 5 minutes, stirring occasionally, until the butter has melted. Decrease the heat to low, cover and sweat the vegetables for about 5 minutes. Uncover the pan, increase the heat to medium and cook, stirring frequently, for 8 to 10 minutes until the vegetables are lightly browned.

Add the potato, celery, broth and thyme and season with salt and pepper to taste. Cover the pan and bring the mixture to the boil. Uncover the pan, reduce the heat to low and simmer for 20 minutes until the potato is soft.

Pour the soup through a strainer into another large pot, reserving the vegetables. In a blender or food processor, puree the vegetables in batches with some of the broth. Combine the puree with the remaining broth and place over low heat. Add sufficient milk to make the desired consistency. Stir in the parsley and serve immediately.





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