Mirepoix Soup
 
 
by:
Serves: 4
Ingredients
  • 1 pound each: onions (2 large), peeled and cut into large chunks, carrots, tops trimmed and cut into large chunks, celery root (1 medium) peeled and cut into large chunks.
  • 3 tablespoons olive oil
  • 2 teaspoons dried thyme leaves
  • Salt and ground black pepper
  • 5 to 6 cups chicken or vegetable broth
Instructions
  1. Toss vegetables on a rimmed baking sheet with oil, thyme and a sprinkling of salt and pepper. Place on the bottom rack of a cold oven and heat oven to 425 degrees. Roast vegetables, stirring once or twice, until golden-brown and tender, 25 to 30 minutes.
  2. Working in batches, place vegetables in a blender, adding enough broth to puree until silky smooth. Transfer to Dutch oven and heat through. Serve.
Recipe by Three Many Cooks at https://threemanycooks.com/recipes/strictly-vegetarian/mirepoix-soup/