Autumn Root Vegetable Soup
Here's a soup that makes use of the best of autumn's harvest. Simmered to perfection, the soup is fragrant and full of texture. The basil pesto topping adds an aromatic punch.
2 onions, sliced
2 leeks, sliced
4 tbsp. olive oil
2 cups carrots, peeled and diced
1 cup parsnips, peeled and diced
1 cup turnips, peeled and diced
6-7 cups chicken stock
1 head of garlic, roasted, peeled and chopped
1 fennel bulb, roasted, diced
3 cups canned tomatoes
2 15-oz. cans white beans, drained
16 slices bread, toasted
2⁄3 cup pesto
1. In a pot over medium high heat, caramelize onions and leeks in olive oil. Add carrots, parsnips and turnips; sauté until tender-crisp. Add 6 cups stock, peeled roasted garlic cloves, fennel and tomatoes; simmer approx. 15 min.
2. In batches, puree half of the soup; return to pot. Season to taste. Add drained white beans and heat through. Add more stock, if necessary, to thin.
3. Served with crostini topped with basil pesto.