french winter vegetable soup

Name: French Winter Vegetable Soup
Prep time: 20 min
Cook time: 30 min
Yield: 6
Ingredients: 6 cup(s) water; 4 tablespoon(s) olive oil; 2 teaspoon(s) kosher salt; 2 medium yukon gold potatoes, peeled and diced; 3 medium leeks, white and pale green parts only, thinly sliced; 4 medium carrots, peeled and diced; 3 medium parsnips, peeled and diced; 2 medium turnips or 1/2 rutabaga, peeled and diced; 1 small celery root, peeled and diced; 1 small fennel bulb, trimmed, cored, and diced; 2 - garlic cloves, smashed; - freshly ground pepper to taste

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Kathie Carr

North Liberty, IN

Updated on Jan 18, 2012

I love soup, especially in the winter. Here is a hearty winter vegetable soup.

Rate

prep time 20 Min

cook time 30 Min

method ---

yield 6-8 serving(s)

Ingredients

6 cups water
4 tablespoons olive oil
2 teaspoons kosher salt
2 medium yukon gold potatoes, peeled and diced
3 medium leeks, white and pale green parts only, thinly sliced
4 medium carrots, peeled and diced
3 medium parsnips, peeled and diced
2 medium turnips or 1/2 rutabaga, peeled and diced
1 small celery root, peeled and diced
1 small fennel bulb, trimmed, cored, and diced
2 - garlic cloves, smashed
- freshly ground pepper to taste

How To Make french winter vegetable soup

Step 1

In a large heavy saucepan, bring the water, 2 tablespoons of the olive oil, and salt to a boil. Add the onions, gold potatoes, leeks, carrots, parsnips, turnips or rutabaga, celery root, fennel, and garlic. Simmer, half-covered, until the vegetables are very tender, about 30 to 35 minutes. Pepper liberally

Step 2

Ladle into bowls and drizzle about 1/2 teaspoon of the remaining olive oil over each serving. The soup will keep for up to 4 days, covered, in the refrigerator.
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