Rating:
★★★★★ 1 vote
Ingredients
- 2 large
- leeks, white part only
- 4 Tbsp
- unsalted butter
- 2.5 Tbsp
- all purpose flour
- 6 c
- homemade chicken stock
- 3
- medium carrots, peeled, cubed
- 3
- medium turnips, peeled, cubed
- 2
- medium parsnips, peeled, cubed
- 2
- medium red potatoes, peeled, cubed
- 2
- 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
How to Make Root Vegetable Soup
- 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.
About Root Vegetable Soup
Course/Dish: Cream Soups, Vegetable Soup
Other Tag: Quick & Easy
