Clear Soup Recipe
User Reviews
4.7
Clear Soup Recipe
Description
The recipe begins by sautéing sliced onions with olive oil, then adding chunks of mixed root vegetables such as carrots, celery root, parsley root, and leeks. The mixture is combined with water and flavoring agents including bay leaves, freshly ground nutmeg, juniper berries, black peppercorns, and optionally lovage or celery seeds. The soup is brought to a boil and then simmered gently for 60 to 80 minutes to reduce and concentrate flavors.
After cooking, the soup is strained through a fine sieve or cheesecloth to remove solids, yielding a clear broth. The strained vegetables can be repurposed for other dishes like vegetable mash or casseroles. The clear broth is reheated gently before serving, either plain or with additions like dumplings or noodles.
This broth offers a subtle, aromatic flavor profile balancing earthiness from the root vegetables and warmth from the spices. It provides a versatile base suitable for light meals or as preparation for other recipes requiring flavorful stock.
The recipe notes emphasize selecting fresh root vegetables and optional seasoning variations to customize flavor. Salt should be added at the end to control seasoning. Preparation of the broth and the cooked vegetables separately allows efficient use of ingredients.
Ingredients
- 1 pound Root Vegetables *see Notes and Post
- 1 onion
- 1 Tablespoon olive oil
- ½ gallon water
- 1 large bay leaf or 2 small
- a few parsley fresh
- ¼ Teaspoon nutmeg
- 7 juniper berries
- 10 black peppercorn whole
- lovage optional, or allspice or celery seeds
- salt to taste
Instructions
- Rinse your root vegetables to get rid of impurities. Cut them into chunks and slice onion.
- Heat up a large soup pot with the oil and saute onion slices.
- Stir in the vegetables and saute for a short time to bring out the flavors.
- Add the water and season with bay leaves, nutmeg, black peppercorn, and juniper berries. You can also season with lovage, celery seeds, and allspice seeds if you have any.
- Bring the soup to a boil, and give it a quick stir. Keep on a steady medium heat setting.
- Cook and reduce soup, it will infuse all the more over time. This can take 60-80 mins.
- Season with salt when it's done cooking.
- Strain soup with a fine sieve or cheesecloth. We use the veggies in another dish (vegetable mash, casserole dish,...)
- Bring the strained soup back to the heat. Keep it hot until serving time.
- Serve as is or with dumplings or noodles (see post for ideas).
Notes
- Use a combination of fresh root vegetables such as carrots, celery root, parsley root, and leeks for best flavor.
- Optional ingredients like lovage leaves, celery seeds, or allspice can be added for additional aromatic notes.
- Salt is added after long cooking to control seasoning accurately.
- The cooked root vegetables can be repurposed into dishes like vegetable mash or casseroles.
Nutrition Information
Show DetailsNutrition Facts
Serving: 4servings
Amount Per Serving
Calories 129 kcal
% Daily Value*
| Serving | 478g | |
| Calories | 129kcal | 6% |
| Carbohydrates | 23g | 8% |
| Protein | 2g | 4% |
| Fat | 4g | 6% |
| Saturated Fat | 1g | 5% |
| Sodium | 36mg | 2% |
| Potassium | 465mg | 10% |
| Fiber | 6g | 24% |
| Sugar | 7g | 14% |
| Vitamin C | 21mg | 23% |
| Calcium | 61mg | 6% |
| Iron | 1mg | 6% |
* Percent Daily Values are based on a 2,000 calorie diet.
User Reviews
Overall Rating
4.7
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