Yield / Servings
3 gallons
Category
Vegetarian DishesIngredients
- 7 qts. water
- 5¼ oz. RC Special Blend Vegetable Base
- 2½ lbs. yellow turnip, cut into large dice
- 2½ lbs. zucchini, cut into large dice
- 4¼ lbs. yellow summer squash, cut into large dice
- 4 medium Yukon gold potatoes, peeled and diced
- 6¾ oz. RC Hearty Foundations® Gluten-Free Roux
- 2 Tbsp. RC Umami Sensations® Roasted Chinese Cabbage Powder
- 4 oz. olive oil
- 6 ¼ oz. white onion, diced
- 1¼ oz. garlic cloves, smashed
- 2 qts. Lactose free milk
- 2½ tsp. salt
- 1½ tsp. ground white pepper
- 4½ oz. RC Hearty Foundations® Gluten-Free Roux
- 2 oz. olive oil
- 1 lb. carrots, cut into medium dice
- 2 Tbsp. fresh thyme
Preparation Steps
In a large soup pot combine water and RC Special Blend Vegetable Base. Add diced yellow turnips and cook until turnips just start to get soft.
Add yellow and green summer squash, diced Yukon gold potatoes and RC Umami Sensations® Roasted Chinese Cabbage Powder.
Cover and simmer vegetables until turnips and potatoes are fully cooked, then puree in blender or with immersion blender.
Heat olive oil in a pot and add onions and garlic.
Cook until onion is golden brown, drain seasoned oil and reserve.
Discard caramelized onion and garlic.
In another pot, combine Lactose free milk, salt, ground white pepper and RC Hearty Foundations® Gluten-Free Roux.
Bring mixture to a simmer stirring frequently.
Whisk together the thickened seasoned Lactose free milk and onion and garlic seasoned oil to pureed vegetables.
Garnish with diced carrots cooked in 2 oz. olive oil and fresh thyme.
11
Recipe from RC Fine Foods.