Winter vegetable soup
Winter vegetable soup
Rating: (1 rated)
Recipe Yield: Total time: 1 hour | Serves 6 to 8
Ingredients
2 cups sliced leeks, white part only, cleaned and sliced into 1/4 -inch strips (from about 3 whole) 1/4 cup ( 1/2 stick) butter 2 sprigs thyme 2 bay leaves 4 1/2 cups diced boiling potatoes (from a scant 2 pounds), peeled and diced into 1/4 -inch cubes 1 1/2 cups diced parsnips (3 to 4 whole), peeled and diced into 1/4 -inch cubes 1 celery root (about 1 pound), peeled and diced into 1/4 -inch cubes 1 quart chicken broth, more as desired Salt and white pepper 1 cup heavy cream White truffle oil
Preparation

Step 1 In a medium heavy-bottom soup pot heated over medium-high heat, saute the leeks in the butter until tender, 3 to 5 minutes, stirring frequently, and being careful not to burn the butter. Stir in the thyme and bay leaves and continue to cook until aromatic, about 1 minute.

Step 2 Stir in the potatoes, parsnips, celery root and broth and bring the mixture to a good simmer. Season with one-half teaspoon salt and a pinch of pepper, or to taste. Cook until the parsnips begin to become tender, 15 to 20 minutes. Reduce the heat to a gentle simmer and stir in the cream. Continue to cook until all of the vegetables are tender, an additional 5 to 10 minutes. Remove and discard the thyme sprigs and bay leaves.

Step 3Puree the soup until smooth using a blender or immersion blender. Strain the soup through a fine mesh strainer and season as desired with additional salt and pepper. Add the truffle oil, a few drops at a time, to taste.

Step 4Ladle the soup into bowls and serve immediately.

Description
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