Root Vegetable Potage

Root Vegetable Potage
(makes 4 servings)


2 tbsp olive oil
2 tbsp butter
3 onions, chopped
4 carrots, peeled and chopped
7 small potatoes, peeled and chopped
4 tomatoes, peeled and chopped with seeds removed (to remove tomato skins, make a few slits in the skin, drop in boiling water for a minute then cool under cold water, peels come right off)
5 1/2 cups chicken broth
1/2 cup white wine
Handful of chopped fresh parsley
1 tbsp lemon juice
S&P to taste


1. Heat oil and butter on medium heat in a large pot. At onions and cook for about 5 minutes, stirring often to make sure they don't burn.

2. Add carrots and potatoes, cook another 5 minutes, stirring often to make sure they don't burn.

3. Add tomatoes, broth and wine. Bring to a boil, reduce and simmer, partially covered for about 45 minutes.

4. Remove from heat, add parsley, lemon juice and S&P. Blend with an immersion blender.

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