Winter Vegetable Soup With Turnips, Carrots, Potatoes and Leeks

Name: Winter Vegetable Soup With Turnips, Carrots, Potatoes and Leeks
Total time: 1 min
Ingredients: 3 large leeks (1 to 1 1/2 pounds), white parts only, cleaned and sliced 1/2 inch thick; 2 garlic cloves, minced; 3 large carrots (10 ounces), diced; 1 celery stalk, diced; 1 large or 2 medium turnips (10 ounces), peeled and diced; 1 pound russet potatoes, peeled and diced; A bouquet garni made with a bay leaf and a few sprigs each thyme and parsley; Salt and black pepper; 1/4 cup crème fraîche, more to taste; Chopped fresh parsley or tarragon, for garnish

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Total: 1 hours

Servings: 6

Cost: $2.78 /serving

Author : Martha Rose Shulman

carrot creme fraiche leek

Winter Vegetable Soup With Turnips, Carrots, Potatoes and Leeks

Instructions

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Step 1

In a large soup pot or Dutch oven, combine the leeks, garlic, carrots, celery, turnips, potatoes, bouquet garni, 1 1/2 quarts water, 2 to 3 teaspoons salt, and pepper to taste. Bring to a boil, reduce heat, cover and simmer 40 to 45 minutes, until the vegetables are very soft.

Step 2

Pass the soup through the coarse blade of a food mill (or purée using a blender or an immersion blender).

Step 3

Return soup to the pot and whisk in 1/4 cup crème fraîche (or more, to taste). Heat through, taste and adjust seasonings (be generous with salt and pepper). To serve, garnish each bowl with a spoonful of crème fraîche and a sprinkle of parsley or tarragon.

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