This rich and creamy soup certainly doesn't seem as though it is the result of leftover vegetables! It is such a huge hit that you'll probably want to make it even when you don't have leftover root vegetables from the menu. To do so, just use 2 pounds of any combination of root vegetables, such as carrots, sweet potatoes, beets, celery root, etc., cooked by roasting, boiling or steaming.
Yield: Serves 4 to 6
- Remaining roasted root vegetables from night 1*
- 2 pounds cooked root vegetables (roasted, steamed, or boiled)
- 4 cups beef broth
- 1/2 teaspoon dried thyme
- 2 cups half-and-half
- 1/2 teaspoon Cajun seasoning
- Salt and freshly ground pepper to taste (optional)
- 1 tablespoon grated or minced fresh lemon zest
- 1/4 cup chopped pecans, optional
Bring the vegetables, broth and thyme to a boil in a large saucepan. Reduce heat to medium-low and simmer, uncovered, for 20 minutes. Remove from heat; set aside to cool for at least 10 minutes.
Transfer the vegetable mixture to a food processor or blender and puree. Return to the saucepan over medium-low heat, add the half-and-half and Cajun seasoning and cook, stirring frequently, just until warmed through. Taste, and if desired, season with salt and pepper. Sprinkle with lemon zest (and pecans, if using) just before serving.
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