Last weekend we attended the Winter Farmers Market. I saw lots of winter veggies, but had no clue how to cook them. In my quest to start cooking more “in season” foods, my Mom came over today to show me how to cook winter veggies.
We made Roasted Vegetable Cheddar Soup. Here you can see her cutting and peeling the rutabaga. It also contains turnips, onion, garlic, cauliflower. I used my homemade chicken broth I made last week, and cheddar cheese.
We peeled and cubed the veggies and roasted them in the oven. Then pureed all the other ingredients in the food processor.
It is very important to have an official “taste tester”, Griffin volunteered for that position.
Transfer everything to a pot and heat until hot (but not boiling).
I made this and some homemade Portuguese Sweet Bread. It was SO yummy! Here’s Mom’s recipe, easy to copy and paste.
ROASTED VEGETABLE CHEDDAR SOUP
1 rutabaga, peeled and quartered
2 small turnips, peeled and quartered
1 onion, quartered
4 cloves garlic
1 head cauliflower, broken up
salt and pepper to taste
1 teaspoon thyme (we used fresh)
2 cups of chicken broth
1 cup whole milk
1/2 tablespoon floor
1 cup shredded cheddar cheese
Preheat overn to 425 degrees. In a roasting pan, add all the veggies and toss well with olive oil, salt and pepper and thyme. Cook for 30 mins or until veggies start to turn brown. Remove from the oven, set aside and let cool.
In a blender, add cooled roasted veggies and 2 tablespoons of the chicken broth (or more, you just want to help blend the veggies) Pulse the blender- you don’t want your veggies liquefied, just blended.
In a saucepan, dump the contents of the blender, the rest of the chicken broth and heat to boiling. Lower the heat to a simmer and add the cream. When it is hot (not boiling) add the cheese tossed with flour. Again, bring to almost boiling, turn down the heat and serve.
Thanks Mom- it was a great day!