Root Vegetable Soup
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- 2 large
- leeks, white part only
- 4 Tbsp
- unsalted butter
- 2.5 Tbsp
- all purpose flour
- 6 c
- homemade chicken stock
- medium carrots, peeled, cubed
- medium turnips, peeled, cubed
- medium parsnips, peeled, cubed
- medium red potatoes, peeled, cubed
- hearts of bibb lettuce, leaves separated, rinsed
- 2 c
- fresh spinach leaves, stemmed, rinsed
- salt to taste
- white pepper to taste
- 1/2 c
- heavy cream
- 2 Tbsp
- chives, finely minced
- parsley for garnish
1Cut the leeks in half lengthwise and then crosswise into thin slices.
2Place in a colander and run under warm water to remove all traces of sand.
3Drain and set aside.
4In a large casserole, melt the butter over low heat.
5Add the flour and cook, stirring constantly for one minute without browning.
6Add the chicken stock and whisk until well blended.
7Add the reserved leeks, carrots, turnips, parsnips and potatoes.
8Bring to a boil, reduce heat and simmer until the vegetables are almost tender.
9Add the lettuce and spinach leaves to the soup, and season with salt and pepper.
10The lettuce should just wilt, but still remain crisp.
11Do not overcook.
12Before serving, add the heavy cream and heat the soup through without letting it come to a boil.
13Transfer the soup to a large tureen, sprinkle with chives and parsley and serve hot with thin slices of black bread.