So let us begin with the first course! Typically you wouldn't think of serving soup at the Thanksgiving table, but for me, it is a very easy item to make the day before, or even two days before (!!) that can be reheated just before serving. I have a soft spot for pureed soups - they are luxurious and turn almost cream-based, when no cream is added. For this recipe, I wanted to incorporate root vegetables, which are very seasonally appropriate. This soup is very easy, the oven does most of the work, plus, the homemade 'stuffing' croutons on top are to die for.
To learn more about the table setting click here!
Roasted Root Vegetable Soup with Herbed 'Stuffing' Croutons
2 turnips, coarsely chopped
2 parsnips, peeled and coarsely chopped
1 large onion, coarsely chopped
3 garlic cloves
1/4 cup dry white wine
1 1/2 cups day old bread, cut into 2 inch cubes
3 tablespoons melted butter
2 tablespoons chopped thyme
2 tablespoons chopped sage
1/2 cup broth, vegetable or chicken
1/2 cup grated Parmigiano-Reggiano
1/2 cup milk, whole or skim
Directions: Preheat oven to 400 degrees. Place turnips, parsnips, onion and garlic cloves on a roasting pan. Drizzle with wine, olive oil, salt and pepper. Roast until vegetables are tender, about 40 to 50 minutes. Once cooked, place into a food processor, add chicken broth, Parmigiano-Reggiano and milk. Pulse until smooth.
Meanwhile prepare the croutons. Place cubed bread into a small bowl. Toss together with melted butter and herbs. Place on a baking sheet and toast in the oven until crisp. Garnish soup with croutons before serving.
*Styling & Photography by Alison