Best Red Root Soup Recipes

CHICKPEA, RED PEPPER AND CELERY ROOT SOUP WITH CILANTRO

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.

OXTAIL SOUP WITH RED WINE AND ROOT VEGETABLES

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.

RED ROOT SOUP

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.

RED ROOT SOUP

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.