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Seven-Vegetable Soup
Chef April Bloomfield of New York’s The Spotted Pig created this soup version of bubble and squeak, an English dish of shallow-fried vegetables, to use up leftover root vegetables. To make it, sauté a mix of onion, parsnip, potato, Jerusalem artichoke, carrot, fennel, celery root, and turnip, then simmer with broth until tender.
Ingredients
- 1⁄4 Cup olive oil
- 1 medium yellow onion large dice
- 4 medium jerusalem artichokes also known as sunchokes peeled and cut into large dice
- 2 medium parsnips peeled and cut into large dice
- 2 medium yukon gold potatoes peeled and cut into large dice
- 1 medium carrot peeled and cut into large dice
- 1 medium celery root also known as celeriac trimmed peeled and cut into large dice
- 1 medium fennel bulb stalks trimmed cored and cut into large dice
- 1 medium turnip peeled and cut into large dice
- 1 tablespoon kosher salt plus more as needed
- 6 Cup low sodium chicken broth or vegetable broth
- 1 tablespoon freshly squeezed lemon juice plus more as needed
- 1 teaspoon finely chopped fresh rosemary leaves
- pinch of red pepper flakes
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Directions
Heat the oil in a casserole or Dutch oven over medium heat until shimmering. Add the onion and cook, stirring occasionally, until softened, about 6 minutes.
Add the rest of the vegetables and the measured salt, stir to combine, and cover with a tightfitting lid. Cook, stirring every 5 minutes, until the vegetables begin to soften but still hold their shape, about 0 minutes total.
Increase the heat to medium high, add the broth, stir to combine, and bring to a simmer. Reduce the heat to medium low and simmer uncovered, stirring occasionally, until the vegetables are fork tender, about 10 minutes more.
Remove from the heat. Add the measured lemon juice, rosemary, and chiles or pepper flakes (if using) and stir to combine. Taste and season with additional salt and lemon juice as needed.
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