Ree Drummond's Very Veggie Soup | The Pioneer Woman | Food Network
Ree creates a harvest in a bowl with a fall-friendly soup that's full of root vegetables and super easy to make! Watch #ThePioneerWoman, Saturdays at 10a|9c + subscribe to #discoveryplus to stream the entire library and so much more: http://discoverypl.us/2NeKVgd. Get the recipe ▶ https://foodtv.com/31GtIDD Subscribe to Food Network ▶ http://foodtv.com/YouTube Take one sassy former city girl, her hunky rancher husband, a band of adorable kids, an extended family, cowboys, 3,000 wild mustangs, a herd of cattle and one placid basset hound and you have The Pioneer Woman. The Pioneer Woman is an open invitation into Ree Drummond's life: The award-winning blogger and best-selling cookbook author comes to Food Network and shares her special brand of home cooking, from throw-together suppers to elegant celebrations. The series, set against the incredible story of life at home on the range, is the next best thing to actually sitting on a stool in Ree's kitchen. Welcome to Food Network, where learning to cook is as simple as clicking play! Grab your apron and get ready to get cookin' with some of the best chefs around the world. We'll give you a behind-the-scenes look at our best shows, take you inside our favorite restaurant and be your resource in the kitchen to make sure every meal is a 10/10! Very Veggie Soup RECIPE COURTESY OF REE DRUMMOND Level: Easy Total: 40 min Active: 20 min Yield: 8 to 10 servings Ingredients 2 tablespoons salted butter 4 carrots, peeled and chopped 4 parsnips, peeled and chopped 4 cloves garlic, peeled 2 small turnips, peeled and chopped 1 yellow onion, chopped 1 small rutabaga, peeled and chopped 1-inch piece fresh ginger, chopped 1 teaspoon ground allspice 1 teaspoon ground coriander Kosher salt and freshly ground black pepper 8 cups chicken or vegetable stock 4 thyme sprigs 1 cup or more vegetable oil, for frying 4 small shallots, thinly sliced Minced fresh parsley, for garnish Directions Melt the butter in a large heavy-bottomed pot over medium-high heat. Add the carrots, parsnips, garlic, turnips, onion, rutabaga, ginger, allspice, coriander and some salt and pepper. Stir and sautΓ© for about a minute, until the vegetables are all coated in butter and starting to cook. Add the stock and thyme sprigs. Bring to a boil, reduce to a strong simmer and cook until the vegetables are tender, about 20 minutes. While the soup is cooking, heat the vegetable oil in a large skillet. Add the shallot slices and fry until golden brown, about 5 minutes. They will crisp as they cool. Drain on paper towels and salt them while they are still hot. Puree the soup with an immersion blender or carefully in batches using a standard blender. Serve the soup hot, garnished with the fried shallots and parsley. Subscribe to our channel to fill up on the latest must-eat recipes, brilliant kitchen hacks and content from your favorite Food Network shows. ▶ FOOD NETWORK KITCHEN APP: http://foodtv.com/FNKApp ▶ WEBSITE: https://ift.tt/1ONnyzH ▶ FULL EPISODES: https://ift.tt/2JoatFZ ▶ FACEBOOK: https://ift.tt/15s2N4u ▶ INSTAGRAM: https://ift.tt/3oJDSKY ▶ TWITTER: https://twitter.com/FoodNetwork #ReeDrummond #ThePioneerWoman #FoodNetwork #VeryVeggieSoup Ree Drummond's Very Veggie Soup | The Pioneer Woman | Food Network https://www.youtube.com/watch?v=1cUb4VXjmWk
View on YouTube
Comments
Post a Comment