In heavy-bottomed big pot sauté the following items, all sliced, in a splash of olive oil:
2. Once boiled, turn flame off. Stir. Put pot into 350 degree oven for 2 hours with lid cracked. Add one or two additional cups of water as the time goes, stirring as you add.
3. After about 2 hours (could be less or a bit more) blend in food processor or blender, or with hand held.
4. Add bag of frozen peas (thawed briefly) to very hot soup right before serving, serve with shredded Pecorino Romano.
Reprinted from Too Many Cooks: Kitchen Adventures with 1 Mom, 4 Kids, and 102 Recipes by Emily Franklin (© Harper Collins, 2009).
"What do I do in the middle of winter when I’m faced with eight different types of root vegetables and not much else?" says chef Lenny Russo of Heartland Restaurant and Wine Bar and author of a book by the same name.