Well, the truth is (looking at the title) Thanksgiving never really was for those poor turkeys was it? So, we say....try a Thanksgiving where the Turkey is not the center of attention.
This is the easiest soup you will ever make! And the best part about it being sooo easy...and soooo delish? It's crazy good for you too!
- 3 to 4 cups veggie stock
- 1 quart Roasted Winter Vegetables, recipe follows
- Kosher salt and freshly ground black pepper
In a large saucepan, heat 3 cups of stock. In 2 batches, coarsely puree the roasted vegetables and the stock in the bowl of a food processor fitted with the steel blade. Pour the soup back into the pot and season, to taste. Thin with more stock and reheat. The soup should be thick but not like a vegetable puree, so add more stock and/or water until it's the consistency you like.
Yield: 6 quarts
Roasted Winter Vegetables:
1 pound carrots, peeled
1 pound parsnips, peeled
1 large sweet potato, peeled
1 small butternut squash (about 2 pounds), peeled and seeded
3 tablespoons good olive oil
1 1/2 teaspoons kosher salt
1/2 teaspoon freshly ground black pepper
2 tablespoons chopped fresh flat-leaf parsley
Preheat the oven to 425 degrees F.
Cut the carrots, parsnips, sweet potato, and butternut squash in 1- to 1 1/4-inch cubes. All the vegetables will shrink while baking, so don't cut them too small.
Place all the cut vegetables in a single layer on 2 sheet pans. Drizzle them with olive oil, salt, and pepper. Toss well. Bake for 25 to 35 minutes, until all the vegetables are tender, turning once with a metal spatula.
Sprinkle with parsley, season to taste, and serve hot.
- 5 pounds fingerling potatoes
- 8 tablespoons unsalted butter (1 stick)
- 1 cup heavy cream
- 1/4 cup white truffle oil
- 4 teaspoons kosher salt
- 1 teaspoon freshly ground black pepper
- Place potatoes in a large pot, add water to cover the potatoes by 2 inches, salt well (the water should taste like seawater), and bring to a boil over high heat. Reduce heat to low and simmer potatoes until fork tender, about 15 to 20 minutes.
- Drain potatoes, return to the pot along with butter, and cook over low heat until butter is melted. Using a hand-held potato masher, smash potatoes until butter is incorporated, leaving some lumps. Add cream, truffle oil, salt, and pepper and fold together. Taste and adjust seasoning as desired.