Amazingly Amazing Root Vegetable Soup

If you can boil water and use a blender, you can make this soup. Complex in it’s simplicity.

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This delicious soup can be made from your Batch of Broth that Keeps Giving and Giving. Or on its own using the following:

Ingredients:

• 1 onion, without peel- whole
• 1 small celery root, peeled- whole
• 1 russet potato- with peel, whole
• 1 yam, with peel- whole
• 1 turnip, without peel, whole
• 2 parsnips- with peel, whole
• 3 carrots, with peel, whole
• 1 celery rib
• handful of parsley (leaves and stem)
• 2 bay leaves
• 3 pounds chicken necks, wings or legs
• Water
• 3 teaspoons salt
• 40-60 turns of the pepper mill
• 20- 30 sage leaves
• 3 teaspoons butter or olive oil
• grated pecorino romano to serve, optional
• good extra virgin olive oil for drizzling- not optional

Directions:

1. Put all of the veggies and the chicken in a large pot and cover with water.
2. Bring to a boil, cover and simmer on low for about 90 minutes, until vegetables are soft but not falling totally apart. Let cool in the pot.
3. Remove the vegetables and place in a mixing bowl.
4. Cut vegetables into manageable pieces and put them, in batches with a few cups broth, in a Vitamix, food processor or powerful blender as they will fit. Puree.
5. Add salt and pepper to each batch, taste and adjust.
6. Add more broth if you desire a thinner consistency.
7. Pour each batch into a large soup cauldron or pot. Swirl batches together gently as you may see a beautiful color differentiation in batches, as some will have more yam and carrot than the others.
8. To crisp sage leaves, put half of the butter or olive oil in a heavy skillet over medium heat until just bubbling. Be careful not to burn it though!
9. Add half of the sage leaves and let crisp, about a minute or so on each side. Place on paper towels when done. Continue with second batch.

To serve:

1. Reheat soup before eating.
2. Ladle the hot soup into bowls. Drizzle with olive oil. Sprinkle fresh pecorino romano and top with a fresh sage leave.
3. Bring pepper, pecorino cheese and olive oil to the table so each can add more if desired.

*Vegetarian Option: add all of the above vegetables to a pot,unpeeled except the celery root. Throw in a handful of Italian parsley branches, 6 sprigs of thyme and a bay leaf. Add 3 liters water, cover and bring to a boil. Lower heat and let simmer for a good hour and a half. Turn off stove and let sit until cooled. Proceed with above instructions, being careful not to puree the parsley, thyme or bay leaf.