root vegetable soup

How To Make root vegetable soup

• 1

  Cut the leeks in half lengthwise and then crosswise into thin slices.
• 2

  Place in a colander and run under warm water to remove all traces of sand.
• 3

  Drain and set aside.
• 4

  In a large casserole, melt the butter over low heat.
• 5

  Add the flour and cook, stirring constantly for one minute without browning.
• 6

  Add the chicken stock and whisk until well blended.
• 7

  Add the reserved leeks, carrots, turnips, parsnips and potatoes.
• 8

  Bring to a boil, reduce heat and simmer until the vegetables are almost tender.
• 9

  Add the lettuce and spinach leaves to the soup, and season with salt and pepper.
• 10

  The lettuce should just wilt, but still remain crisp.
• 11

  Do not overcook.
• 12

  Before serving, add the heavy cream and heat the soup through without letting it come to a boil.
• 13

  Transfer the soup to a large tureen, sprinkle with chives and parsley and serve hot with thin slices of black bread.
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