Best Red Root Soup Recipes
OXTAIL SOUP WITH RED WINE AND ROOT VEGETABLES
During hard times, luxury cuts like steaks and chops give way to humbler ones. None are humbler than the oxtail, and all across the country, depression-era cooks made much of it, frequently in soup. Even in these days, when humble cuts have become restaurant menu stars, soup is still a good way to go with oxtails.
Categories Soup/Stew Beef Vegetable Red Wine Fall Bon Appétit
Yield Serves 8
Number Of Ingredients 14
Steps:
- Heat 2 tablespoons oil in heavy large pot over medium-high heat. Sprinkle oxtails with salt and pepper. Add oxtails to pot and brown on all sides, about 20 minutes. Add 10 cups water, beef broth and 2 cups wine. Bring to simmer. Reduce heat to medium-low. Cover partially and simmer gently until meat is tender, stirring occasionally, about 3 hours.
- Using tongs, transfer oxtails to large bowl. Carefully pour cooking liquid into 8-cup glass measuring cup or large bowl. Freeze cooking liquid until fat separates from liquid, about 45 minutes. Spoon fat from top of cooking liquid. Remove meat from oxtails; discard bones. Add meat to cooking liquid. (Can be made 1 day ahead. Cover and chill.)
- Heat 3 tablespoons oil in same pot over medium-high heat. Add onions, leeks, carrots, parsnips, garlic, thyme and bay leaf. Sauté until vegetables are golden, about 12 minutes. Add cooking liquid with meat and remaining 1 cup wine. Bring to boil. Add potatoes. Cover and simmer until potatoes are tender, stirring occasionally, about 20 minutes.
- Add parsley to soup. Season to taste with salt and pepper. Ladle into bowls.
CHICKPEA, RED PEPPER AND CELERY ROOT SOUP WITH CILANTRO
Provided by Nancy Harmon Jenkins
Categories one pot, soups and stews
Time 1h
Yield 4 servings
Number Of Ingredients 13
Steps:
- Put the butter, onions, carrots, celery root, red pepper and herb sprigs in a heavy pan, cover and let the vegetables sweat over low heat until they are limp, about 10 minutes. If mixture looks too dry, splash in some water to keep it from burning.
- Drain the chickpeas, and stir them into the other vegetables. Add enough water to cover the vegetables, cover the pan, and simmer until the chickpeas are very tender. (The time will depend on the chickpeas' age; count on 30 minutes to 1 hour.)
- Remove from the heat, and put the soup through a sieve or food mill. Return it to the pan, and stir in the stock and half-and-half. Taste and season with salt. Add the chopped herbs, bring to a boil, and serve immediately.
Nutrition Facts : @context http, Calories 394, UnsaturatedFat 7 grams, Carbohydrate 48 grams, Fat 17 grams, Fiber 9 grams, Protein 15 grams, SaturatedFat 9 grams, Sodium 749 milligrams, Sugar 14 grams, TransFat 0 grams
RED ROOT SOUP
An earthy flavored soup for a chilly autumn night. Serve with hot bread or rolls. A pretty red color. I use nonfat milk and yogurt for health reasons, but can be made with whole milk. This can be made through step 2 and refrigerated or frozen for future use. Thaw and proceed with step 3. The servings listed is for a large bowl, as the only item served. If making for a soup course (smaller servings) I would cut recipe in half.
Provided by Outta Here
Categories Vegetable
Time 1h30m
Yield 6-8 serving(s)
Number Of Ingredients 12
Steps:
- Place all ingredients (except milk, curry powder and yogurt) in a large soup pot. Cook 20-25 minutes until vegetables are tender.
- Puree vegetables and broth, in batches, in a blender. (Leave some chunks in one batch).
- Return to pan and add milk and curry powder. Simmer until heated through.
- Ladle into six bowls and top each with a tablespoon of yogurt for garnish.
Nutrition Facts : Calories 195.2, Fat 1.4, SaturatedFat 0.4, Cholesterol 1.9, Sodium 159.3, Carbohydrate 38.5, Fiber 4.8, Sugar 12.2, Protein 10
RED ROOT SOUP
A pretty red colored, earthy flavored soup. This can be made through step 2 and refrigerated or frozen for future use. Thaw and proceed with step 3. The servings listed is for a large bowl, as the only item served. If making for a soup course (smaller servings) I would cut recipe in half. Serve with hot bread or rolls. I have...
Provided by Mikekey *
Categories Vegetable Soup
Time 1h30m
Number Of Ingredients 12
Steps:
- 1. Place all ingredients (except milk, curry powder and yogurt) in a large soup pot. Cook 20-25 minutes until vegetables are tender.
- 2. Puree vegetables and broth, in batches, in a blender. (Leave some chunks in one batch).
- 3. Return to pan and add milk and curry powder. Simmer until heated through.
- 4. Ladle into six bowls and top each with a tablespoon of yogurt for garnish.
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