Roasted Autumn Vegetable Soup With Sage Walnut Butter – a delicious recipe with PARSNIPS, ONIONS, RICE COOKED, BUNCHES OF FRESH CHIVES, TOASTED WALNUTS, SALT. Easy to follow and perfect for any occasion.
Serves 4
Soups & Stews
Servings:persons
1
PRE HEAT OVEN TO 450 DEGREES
2
PEEL AND CHOP THE VEGETABLES INTO COARSE PIECES.
3
IN A LARGE ROASTING PAN, MELT 2 TBS. OF THE BUTTER (OR YOU CAN USE OLIVE OIL)
4
FILL THE PAN WITH VEGETABLES TOSSING THEM ON THE BUTTER. SEASON WITH SALT AND PEPPER. ROAST THE VEGETABLES IN THE OVEN FOR ABOUT 45 MINUTES TO AN HOUR,STIRRING OCCASIONALLY.
5
IN A HEAVY SAUCEPAN SAUTE THE ONIONS OVER MEDIUM HEAT UNTIL TRANSLUSCENT. WHEN THE VEGETABLES HAVE COOLED, PASS THEM THROUGH A FOOD MILL INTO THE ONIONS. IF YOU DON'T HAVE A FOOD MILL YOU CAN PUT THEM IN A FOOD PROCESSOR. aDD CHICKEN STOCK UNTIL YOU REACH THE DESIRED CONSISTENCY, SEASON WITH SALT AND PEPPER. BRING TO A SIMMER AND THEN ADD THE WILD COOKED RICE. GARNISH WITH SAGE WALNUT BUTTER OR FRESH HERBS.
6
SAGE WALNUT BUTTER:
7
SOFTEN THE BUTTER TO ROOM TEMPERATURE, CHOP THE SAGE AND CHIVES, FOLD IN THE HERBS AND WALNUTS, ADD SALT AND PEPPER.fORM INTO LOGS AND FREEZE. GARNISH THE SOUP BEFORE SERVING WITH A SLICE OF WALNUT BUTTER JUST BEFORE SERVING
1304
kcal
Calories
129
g
Fat
36
g
Carbs
12
g
Protein
FatCarbsProtein
* Per serving · 4 servings · Values may vary.
No additional tips available.
No specific allergen information. Please check the ingredient list for possible allergens.
How did you like this recipe?
Thank you — your rating has been saved!
Frequently Asked Questions
This recipe makes 4 servings. You can adjust the portion size directly on this page.
You need 9 ingredients. The key ingredients include: 3 PARSNIPS, 2 SWEET POTAOTES 3 TURNIPS 1 RUTABAGA 2 CARROTS 1 SMALL WINTER SQUASH, 2 MEDIUM ONIONS DICED, 1/2 CUP WILD RICE COOKED, and more.
Yes, Roasted Autumn Vegetable Soup With Sage Walnut Butter falls under the Soups & Stews category and is a great choice for this type of meal.
Store leftovers in an airtight container in the refrigerator for up to 3–4 days. Reheat gently before serving.
We use cookies — including from Google AdSense — to give you a better experience and show relevant advertising.
Privacy Policy
