“Wow, I am so happy to back at my desk, punching the keyboard and visiting with you! I trust you all had a warm and thankful holiday last week, complete with too much food, friends and family gathered ’round and maybe a football game or two. The Orange Bee kitchen was abuzz with long time friends and family, two turkeys with all the trimmings and pies galore. My masterpiece may well have been the homemade German Chocolate Cake I make for my man Dan on his birthday every year. This year his birthday fell a couple of days after Thanksgiving, and the cake disappeared quickly with our house full of company. I’m now moving forward with thoughts of sugar plums dancing in my head.
I like to get past Thanksgiving before I dive into Christmas. Have you started your shopping? I admit today and just today I began to purchase a few gifts online. The words “free shipping” are music to my ears and everything I ordered today is shipping free of charge. Now that’s something to be thankful for, even though Thanksgiving has come and gone.
With all the stuffing I did, you know from my plate to my mouth last week, I thought a simple bowl of soup might be a good way to move forward. A bowl full of healthy, fiber filled root veggies. With the arrival of cooler weather root vegetables are abundant. Weaving their way into upcoming celebrations they’ll be showing up in soups, stews, casseroles and pies. Rich in flavor, vitamins, and dietary fiber, root vegetables are the perfect choices now. Carrots, rutabaga, beets and turnips are true roots, taproots, to be exact, and boast striking shades of Merlot, orange, and purple. Ivory-colored parsnips have their own charm. Sweet and other potatoes,tuberous roots, also come in a variety of colors from burnt orange to pale orange, yellow, red and white.
As a way of disguising some of the ingredients I’m simply calling it “Root Soup”. Some people around here might be afraid of a parsnip! I’m feeling pretty fabulous after savoring a bowl of this soup for dinner and again the next day for lunch al fresco. Cooler fall weather is upon us, but in Texas that means lovely warm days to enjoy the great outdoors with falling leaves all around.
- 1/4 cup (1/2 stick) butter
- 2 large onions, halved and sliced (about 5 cups)
- 4 carrots, peeled, cut into 1/2-inch pieces (about 2 cups)
- 4 parsnips, peeled, cut into 1/2-inch pieces (about 1 cups)
- 2 14 1/2 ounce cans (or more) low-salt chicken broth
- 3 large red potatoes, cut into 1/2-inch pieces (about 2 1/2 cups)
- 1/4 cup chopped fresh parsley
- 1 teaspoon fresh thyme
- 1 1/4 cups half and half
- 1/4 cup Marsala
- Melt butter in heavy large pot over medium-high heat. Add onions and sauté until golden, about 15 minutes. Add carrots and parsnips and cook 10 minutes. Add 2 cans of broth, potatoes, parsley and thyme. Cover and simmer until potatoes are tender, stirring occasionally, about 30 minutes.
Puree half of soup in processor. Mix purée into remaining soup in pot. Stir in half and half and Marsala. Season to taste with salt and pepper. Heat thoroughly and serve.
recipe adapted from Epicurious