Julienne of Root Vegetables Soup

Name: Julienne of Root Vegetables Soup
Yield: Serves 6
Ingredients: 3 tbsp sunflower oil; 1 carrot and 1 parsnip, peeled and sliced into fine matchsticks; 2 onions, skinned and finely sliced; 1–2 garlic cloves, skinned and finely chopped; 2 pints/1.1 litres good chicken or vegetable stock; 2 pints/1.1 litres good chicken or vegetable stock; Salt and freshly ground black pepper; Salt and freshly ground black pepper; 1 carrot and 1 parsnip, peeled and sliced into fine matchsticks; 2 leeks, trimmed, washed and sliced into thin strips; 4 sticks of celery, washed, trimmed and sliced into thin strips; 3 beetroots (raw), peeled and sliced into thin matchsticks; ½ lb/225 g Jerusalem artichokes (if you can get them – if not, increase the carrots and parsnips), peeled and thinly sliced; ½ lb/225 g Jerusalem artichokes (if you can get them – if not, increase the carrots and parsnips), peeled and thinly sliced; ½ lb/225 g Jerusalem artichokes (if you can get them – if not, increase the carrots and parsnips), peeled and thinly sliced; ½ head of celeriac, peeled and sliced into fine matchsticks

Preparation info

Serves
6

Difficulty
Easy

Appears in

The Claire Macdonald Cookbook

By Claire Macdonald

Published 1997

About

In the autumn, winter and early spring months I love to make the most of the wide variety of root vegetables available both in the garden and on the shelves of shops and supermarkets. This soup uses as wide a range as you can get, all very finely sliced into matchsticks – which takes no time at all if you have a mandolin. The basis of this soup is a good chicken stock – or, if you are cooking for non-meat eaters, a vegetable stock. The soup can be made two or three days in advance and kept

Ingredients

Starter
Autumn
Vegan
Gluten-free
Spring
Winter
Soup

Ingredients

Method