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KITCHEN PARTY Contest Winners!

First place winner Alan Hamilton, Tusket, NS

Many years ago Alan Hamilton was attending a pot luck and one dish—a root soup—stood out to him, so he requested the recipe. As good as the soup was, Alan knew that if he tinkered with it just a bit he could make it even better and we think that he succeeded, as this hearty soup hits the spot. Alan is a regular reader of Saltscapes and when he saw that this year’s contest had a soup category, he thought we might like it as much as he does—and he was right.

Alan, who spent 27 years in the Department of Justice, is now enjoying the good life with his wife in their retirement home on a lake in Tusket, NS. They enjoy gardening and eating from the land so this soup is a perfect fit for them. Cooking is how Alan likes to unwind from the stresses of lake living—he lets his taste buds lead him and says that things “generally work out.” Based on this recipe, we tend to believe him.

Root Soup

Serves 4-6

1          lb (500 g) mild Italian sausage meat
1          large onion, diced
2          tbsp (30 mL) olive oil
2-3       cloves garlic, minced
2          med sweet potatoes
2-3       med potatoes
2-3       med-lrg carrots
2          parsnips
1          med turnip
6          cups (1.5 L) chicken or vegetable stock
Dash nutmeg
2          tsp (10 mL) dried parsley
1          tsp (5 mL) dried thyme
Ground black pepper to taste
Celery salt to taste

Peel all root vegetables and cut into bite-size pieces. In a large stock pot, sauté onion in olive oil, add sausage meat and cook until lightly browned; add garlic, nutmeg, thyme, parsley and some celery salt and pepper. Add veggies and combine with the onion, meat and herb mixture.            

Stir slowly while adding the stock; bring to a boil and then reduce heat. Adjust seasoning, cover and simmer until veggies are tender. Purée in batches and return purée to stock pot. Bring soup back up to serving temperature. Serve hot.

 

 

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