Prep 15 mins
Cook 1 hr
A vegetable soup recipe featured in the NY Times Dining and Wine section. Flavors: tomatoes, butter, root vegetables, and a hint of orange. I haven't made this yet, but it sounds interesting (and NY Times articles can only be accessed for free for a brief period of time).
- 6 tablespoons butter (may substitute up to 3 tbsp with olive oil)
- 3 medium onions, chopped into 1/2-inch pieces
- 4 garlic cloves, minced
- 2 small beets, peeled and cut into 1/2-inch dice
- 4 -5 medium carrots, cut into 1/2- inch dice
- 4 stalks celery, cut into 1/2-inch pieces
- 1⁄2 medium celery root, peeled and cut into 1/2-inch dice
- 3⁄4 cup dill, chopped
- 2 quarts beef or 2 quarts chicken stock
- 1 (28 ounce) can diced tomatoes with juice
- 1 orange, zest of, finely grated
- 1 orange, juice of
- salt & freshly ground black pepper
- sour cream, for garnish
- Place flameproof casserole or other deep, wide pan over low heat and add butter or butter-oil mixture. When butter has melted, add onion and garlic; sauté until soft but not browned.
- Increase heat to medium-high and add beets, carrots, celery, celery root and half the dill. Sauté, adjusting heat as needed, until vegetables have released their liquid, dried and start to turn golden but not brown, about 20 minutes.
- Add stock and tomatoes with their juice, and bring to a boil. Reduce heat and cook until vegetables are soft, about 45 minutes. Add orange zest and juice, and remaining dill. Season with salt and pepper to taste. To serve, ladle into bowls and top each with a dollop of sour cream. Serve with hunks of bread.
awesome! I never seem to have an orange when I want one, but a dash of lemon worked just fine.
Incredible. I love soups and this one is so different, so far off my radar so I'm glad I gave it a try.
I did make one substitution from beef stock to vegetable stock (dating a vegetarian). The dill isn't all that strong this time of year but it still added to the flavor. The big surprise was the orange.
All 4 of us at dinner gave this a big thumps up--honestly one of my best recipe "finds" on recipezaar/food.com since I got started years ago.
We paired it with a store bought Rosemary Bread (great choice) and red wine blend. perfect winter meal, and we were all surprised how filling it was. Thank you for posting this recipe.
I used this for a base, and added chicken pieces (breast) which rocked! I didn't use beets, dill or the orange (I'm a soup wuss and hate beets, too). But the remainder of the recipe is great. I pureed the diced tomatoes as my daughter doesn't like tomato chunks, and this was a good compromise for her (and me, too). Sort of reminded me of my chicken tortilla soup, but with more veggies (and no corn). :-) *Autumn PAC 2009*