Rating:
★★★★★ 1 vote5
Ingredients
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2 largeleeks, white part only
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4 Tbspunsalted butter
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2.5 Tbspall purpose flour
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6 chomemade chicken stock
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3medium carrots, peeled, cubed
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3medium turnips, peeled, cubed
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2medium parsnips, peeled, cubed
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2medium red potatoes, peeled, cubed
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2hearts of bibb lettuce, leaves separated, rinsed
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2 cfresh spinach leaves, stemmed, rinsed
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·salt to taste
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·white pepper to taste
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1/2 cheavy cream
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2 Tbspchives, finely minced
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·parsley for garnish
How to Make Root Vegetable Soup
- Cut the leeks in half lengthwise and then crosswise into thin slices.
- Place in a colander and run under warm water to remove all traces of sand.
- Drain and set aside.
- In a large casserole, melt the butter over low heat.
- Add the flour and cook, stirring constantly for one minute without browning.
- Add the chicken stock and whisk until well blended.
- Add the reserved leeks, carrots, turnips, parsnips and potatoes.
- Bring to a boil, reduce heat and simmer until the vegetables are almost tender.
- Add the lettuce and spinach leaves to the soup, and season with salt and pepper.
- The lettuce should just wilt, but still remain crisp.
- Do not overcook.
- Before serving, add the heavy cream and heat the soup through without letting it come to a boil.
- Transfer 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
