Root Vegetable Soup

Root Vegetable Soup Recipe

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linda mcdougal



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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

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.

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About Root Vegetable Soup

Course/Dish: Cream Soups, Vegetable Soup
Other Tag: Quick & Easy

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