Gonna Kick It Root Down

The cold weather always puts me in the mood to get down on some hearty root vegetables.  Last week I set off on a mission to create a simple soup, but ended up w/ something just a bit different. The recipe is basic, and produces a rich and hearty soup if not strained.  I decided to pass this batch through my chinois, a fine mesh strainer.  The result?  -- a thin but velvety brodo.

Carrot Brodo

Add some pasta to the mix

1 TBS butter
1 TBS EVOO
1 medium onion, chopped
1 medium leek, chopped
1/2 dozen large carrots, chopped
1 large parsnip, shopped
1 qt chicken stock
bouquet garni (leek green, thyme, bay leaf, and black peppercorns tied up in cheese cloth).

1. set a large pot over medium-high heat.  melt the butter and oil together, reduce to medium heat.
2. sweat the onion, leek, carrots and parsnip over medium heat for 25 minutes.  you should not hear the veggies sizzle, sweating is a delicate process -- you don't want to add any color.
3. add chicken stock and bring to a boil.  add bouquet garni and simmer until all vegetables are cooked through, 30 - 60 minutes.
4. puree the mixture, either w/ a stick blender or batch-blend in a regular blender.
5. you can serve the soup as-is or pass through a fine mesh strainer.

© 2012 c. c. villani @ "mission: insatiable - http://www.missioninsatiable.com