Recipe by periwinklejenn
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
Directions See How It's Made
- 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.