Adapted from a recipe by Anna Thomas published by Fine Cooking, this soup is a sweet and savory treat that uses some of your box contents that can be hard to know what to do with. Double the caramelized onions and you'll have something to slather onto an accompanying turkey sandwich. Caramelized onions freeze beautifully, so you might as well triple it for a rainy (or snowy) day!
Ingredients
5 cups peeled and cubed sweet potatoes (about 2 lbs)
1 1/2 cups peeled and cubed celery root (about 1/2 lb)
1 cup peeled and cubed turnips
1 large onion, chopped
Extra virgin olive oil
3 tbsp balsamic vinegar
4 cups chicken stock
1 cup water
4 sprigs fresh thyme
1 pinch red pepper flakes
kosher salt
Preparation
In a 10" fry pan on medium-high heat, sautee onions in 1 tbsp olive oil until beginning to turn brown. Turn the heat down to low, add balsamic vinegar and 2 pinches of salt, and drizzle with a bit more olive oil. Cook, stirring occasionally and adding oil or vinegar when needed, until fully caramelized, about an hour.
Meanwhile, in a large pot, bring the sweet potatoes, celery root, radishes, chicken stock, water, and 1 tsp of salt to a boil. Reduce heat to low, cover, and simmer until onions are done.
Add caramelized onions and the leaves of 2 springs of fresh thyme to the pot and blend with a hand blender until smooth, tasting, and adding more salt as needed. Cook for another 20 minutes or until flavors have fully melded. Add the leaves of the remaining thyme, reserving a few for garnish, and blend until fully smooth.
Comments