Winter Vegetable Soup with Turnips, Carrots, Potatoes and Leeks Recipe
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 This recipe for Winter Vegetable Soup with Turnips, Carrots, Potatoes and Leeks is from Tina's Recipes, one of the cookbooks created at FamilyCookbookProject.com. We'll help you start your own personal cookbook! It's easy and fun. Click here to start your own cookbook!
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Ingredients: |
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
¼ cup crème fraîche, more to taste
Chopped fresh parsley or tarragon, for garnish
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Directions: |
Directions: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.
Pass the soup through the coarse blade of a food mill (or purée using a blender or an immersion blender).
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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Number Of
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Number Of
Servings:6 |
Preparation
Time: |
Preparation
Time:1 hour |
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Personal
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From New York Times
Featured in: Take Comfort In One Hour Winter Vegetable Soup.
by Martha Rose Shulman
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