Trisha Yearwood Winter Vegetable Soup Food

WINTER VEGETABLE SOUP

Steps:

• In a medium saucepan, combine the broth with the potatoes, tomatoes, beans and onions, and season with salt and pepper. Bring to a boil, and then reduce the heat to medium. Cook the soup until the potatoes are tender, 20 to 25 minutes. Remove from the heat, stir in the corn and serve. Adjust seasoning as needed.

WINTER RATATOUILLE

Steps:

• Preheat the oven to 425 degrees F.
• Toss the squash and potatoes with 2 tablespoons of the oil, salt and pepper. Spread in a single layer on a large rimmed baking pan and roast, stirring once or twice, until tender and golden brown in spots, 15 to 20 minutes.
• Meanwhile, heat the remaining tablespoon oil in a medium pot over medium-high heat. Add the onion, garlic, rosemary and a pinch of salt and cook, stirring, until softened, about 8 minutes. Add the tomatoes and roasted vegetables and simmer until slightly thickened and the flavors have blended, about 10 minutes. Transfer to a serving bowl.

EVERYTHING SOUP

Steps:

• For the garlic croutons: Preheat the oven to 350 degrees F. Line a baking sheet with parchment.
• Add the bread cubes to the lined baking sheet and reserve. Add the olive oil, butter and garlic to a small saucepot and cook over medium-low heat until the butter is melted, stirring to combine. Remove the garlic cloves, then drizzle the butter mixture over the bread, tossing to get everything coated. Bake until golden brown and crisp, about 15 minutes. Let cool.
• For the soup: Put the lentils, carrots, celery and onion into a stockpot or Dutch oven. Pour in the vegetable stock. Add the thyme, bay leaf and 1 teaspoon black pepper and stir to combine. Bring to a rapid simmer, then cover partially and cook on medium low until the lentils are tender, 30 to 45 minutes.
• Remove the bay leaf and thyme stems. Add the marinara sauce and salsa and stir to combine. Add the peas and parsley. Season with salt and pepper and stir to combine. Cook for an additional couple of minutes to warm the peas through.
• Ladle the soup into serving bowls. Top each bowl with a spoonful of sour cream, a sprinkle of whole parsley leaves, a drizzle of extra-virgin olive oil and a couple of croutons. Store and refrigerate in airtight containers or freeze.

ROOT VEGETABLE GRATIN

Steps:

• Preheat the oven to 375 degrees F. Spray a 9-by-13-inch baking dish with nonstick cooking spray.
• Combine the heavy whipping cream, chicken stock, butter, thyme, garlic and Parmesan rind in a small saucepot. Place over medium-low heat and cook just until simmering, 10 to 12 minutes. Turn off the heat and whisk in the flour. Strain the cream mixture through a colander into a container with a pour spout and discard the thyme stems, garlic and cheese rind.
• Spread the potato rounds in an even layer in the bottom of the prepared baking dish. Pour a third of the cream mixture over the potatoes. Sprinkle with 1/2 teaspoon salt, 1/4 teaspoon pepper and 1/2 cup grated cheese. Next, shingle half the carrots and parsnips in alternating rows in an even layer. Pour a third of the cream mixture over the top, then sprinkle with salt, pepper and 1/2 cup cheese. Finally, shingle the remaining parsnips and carrots in alternating rows in an even layer. Use your hands to lightly press down on the vegetables to even out, if needed. Pour the remainder of the cream mixture over the top, then sprinkle with salt and pepper. Reserve the remaining cheese (about 1 cup).
• Cover the baking dish tightly with aluminum foil and bake until the vegetables are fairly tender and the sauce is simmering, about 1 hour. Remove the foil and sprinkle the top of the gratin with the remaining cheese. Bake, uncovered, until the cheese is lightly browned and the vegetables are tender, another 30 minutes.
• Cool for at least 10 minutes before slicing. Serve warm.