Winter Vegetable Soup With Sunburst

CATEGORY	CUISINE	TAG	YIELD
Vegetables, Meats, Dairy	Dutch	Stern2	1	Servings

INGREDIENTS

2	T	Unsalted butter or vegetable
		oil 25 mL
1		Onion, chopped 1
2		Cloves garlic, finely
		chopped 2
1		Potato, peeled and diced 1
3	c	Diced, peeled root
		vegetables such as
		carrots parsnips
		turnips squash
		and/or sweet
		potatoes 750 mL
4	c	Chicken stock 1 L
		Salt and freshly ground
		black pepper to
		taste
3	T	Chopped fresh dill or
		parsley 50 mL
1/2	c	Grated Cheddar cheese
		about 2 oz/60 g
		125 mL
		Yogurt, for creating the
		sunburst effect

INSTRUCTIONS

Heat butter or oil in large saucepan or Dutch oven on medium-high
heat. Add onion and garlic and cook for a few minutes until fragrant
and tender.  Stir in potato and diced vegetables. Add stock and bring
to a boil.  Reduce heat, cover and simmer gently for 20 minutes, or
until  vegetables are tender.  Puree soup and return to saucepan to
heat thoroughly. (Depending on  the vegetables you have used, the soup
may be too thick. If so,  simply add a little stock or water.) Taste
soup and season with salt  and pepper if necessary.  Serve sprinkled
with a little fresh dill and cheese - OR - to create a  sunburst
effect, garnish instead with a spoonful of yogurt and pull  the tip of
a knife through to look like the sun.  Converted by MC_Buster.  NOTES :
From Bonnie Stern's "Appetizers" cookbook, this recipe serves  6 to 8.
Converted by MM_Buster v2.0l.

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Nutrition (calculated from recipe ingredients) ---------------------------------------------- Calories: 1693 Calories From Fat: 539 Total Fat: 60.7g Cholesterol: 88.1mg Sodium: 2122.5mg Potassium: 5884.6mg Carbohydrates: 233.6g Fiber: 25.7g Sugar: 31.4g Protein: 62.1g