Chef April Bloomfield of New York’s The Spotted Pig created this soup version of bubble and squeak, an English dish of shallow-fried vegetables, to use up leftover root vegetables. To make it, sauté a mix of onion, parsnip, potato, Jerusalem artichoke, carrot, fennel, celery root, and turnip, then simmer with broth until tender. Season with a little lemon juice, fresh rosemary, and red pepper flakes, and you’ll have a healthy, hearty soup that you can easily make vegetarian or vegan by using vegetable broth instead of chicken broth.
What to buy: The eight different vegetables in this soup give it a complex flavor and lots of texture, but if you can’t find one of them, just use more of any of the others.
- 1Heat the oil in a large pot or Dutch oven over medium heat until shimmering. Add the onion and cook, stirring occasionally, until softened, about 6 minutes.
- 2Add the rest of the vegetables and the measured salt, stir to combine, and cover with a tightfitting lid. Cook, stirring every 5 minutes, until the vegetables begin to soften but still hold their shape, about 20 minutes total.
- 3Increase the heat to medium high, add the broth, stir to combine, and bring to a simmer. Reduce the heat to medium low and simmer uncovered, stirring occasionally, until the vegetables are fork tender, about 10 minutes more.
- 4Remove from the heat. Add the measured lemon juice, rosemary, and chiles or pepper flakes (if using) and stir to combine. Taste and season with additional salt and lemon juice as needed.