Seven-Vegetable Soup Recipe
"Chef April Bloomfield of New York’s The Spotted Pig created this soup version of bubble and squeak, an English dish of shallow-fried vegetables, to use up leftover root vegetables. To make it, sauté a mix of onion, parsnip, potato, Jerusalem artichoke, carrot, fennel, celery root, and turnip, then simmer with broth until tender. Season with a little lemon juice, fresh rosemary, and red pepper flakes, and you’ll have a healthy, hearty soup that you can easily make vegetarian or vegan by using vegetable broth instead of chicken broth. What to buy: The eight different vegetables in this soup give it a complex flavor and lots of texture, but if you can’t find one of them, just use more of any of the others...."
INGREDIENTS
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1/4 cup olive oil
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1 yellow onion
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4 Jerusalem artichokes
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2 parsnips
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2 Yukon Gold potatoes
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1 carrot
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1 celery root
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1 fennel
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1 turnip
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1 tablespoon kosher salt
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6 cups chicken broth
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1 tablespoon lemon juice
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1 teaspoon rosemary
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red pepper flakes
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