Rating:
★★★★★ 1 vote5
Ingredients
-
2 largeleeks, white part only
-
4 Tbspunsalted butter
-
2.5 Tbspall purpose flour
-
6 chomemade chicken stock
-
3medium carrots, peeled, cubed
-
3medium turnips, peeled, cubed
-
2medium parsnips, peeled, cubed
-
2medium red potatoes, peeled, cubed
-
2hearts of bibb lettuce, leaves separated, rinsed
-
2 cfresh spinach leaves, stemmed, rinsed
-
·salt to taste
-
·white pepper to taste
-
1/2 cheavy cream
-
2 Tbspchives, finely minced
-
·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
