Roasted Root Vegetable Soup

Name: Roasted Root Vegetable Soup
Yield: Makes 4 Servings
Ingredients: Salt and freshly ground pepper; Chicken broth or stock, 3 cups (24 fl oz/750 ml), homemade or purchased; Half-and-half (half cream), 2½ cups (20 fl oz/625 ml); Vermouth or brandy, 1 teaspoon; Leeks, 2 large, white part only, halved and rinsed; Olive oil, ¼ cup (2 fl oz/60 ml); Celery root (celeriac), 1 large or 2 small, peeled and cut into slices 1 inch (2.5 cm) thick; Parsnips, 2, peeled and quartered lengthwise; Garlic, 1 head, top one-third cut off; Herbes de Provence, 1 teaspoon

Preparation info

Makes
4
Servings

Difficulty
Easy

Appears in

The Weeknight Cook

By Brigit Binns

Published 2012

About

Ingredients

Celery root (celeriac), 1 large or 2 small, peeled and cut into slices 1 inch (2.5 cm)

Dinner
Gluten-free
Soup

Method

Roast the vegetables

Preheat the oven to 325°F(165°C). Arrange the celery root, parsnips, leeks (cut side down), and garlic (cut side up) in a single layer on a rimmed baking sheet. Sprinkle with the olive oil, herbes de Provence, and a little sal