I was looking back through old posts, and discovered this one from 2011, eleven years and almost 1000 posts ago. Though I do not remember who gave me this recipe, I do know that it came from someone I was working with at the time.*
I arrived home from work one particular evening to find my daughter frying onions, and I asked her what’s for dinner. “I don’t know,” she said, “this is as far as I’ve gotten.” Her amusing reply put me in mind of a guy named Jeff whom I had met many years prior. He became famous in our family, and remains there to this day, because of something he used to say: “First I fry the onions and garlic, and then I decide what to make for dinner.” And that is what my daughter was doing.
Here, on that particular day, is what we decided to make with those onions:
2 tsp. olive oil
2 medium-sized yellow onions, peeled and diced
3 medium-large beets, washed, trimmed, and peeled
3 medium to large carrots, washed, trimmed, and peeled
1 medium turnip, washed and trimmed
1 tsp. thyme
1 tsp. salt
1 tsp. black pepper
Optional spices for sprinkling on top: tumeric, cumin, hot paprika, rosemary
#2 Peel 3 beets, 3 carrots, 2 sweet potatoes and 1 turnip. Cut vegetables into several large chunks each, and add to the soup pot.
This soup was incredibly silky! Beautiful color, too. I added a 1/2 cup of canned pumpkin just because I had it in the fridge.
Suggestion: use your biggest soup pot if you’re going to use an immersion blender, otherwise you will have beet-red splatters all over your kitchen!
I’m so glad you liked it!
and thank you for the tip — I always keep the immersion blender deep in the liquid, but I can see how this would be a better strategy!