Winter Vegetable Soup

Recipe Source

Winter Vegetable Soup

http://cooking.nytimes.com/recipes/1017928-winter-vegetable-soup-with-turnips-carrots-potatoes-and-leeks?action=click&module=Global+Search+Recipe+Card&pgType=search&rank=4

Winter Vegetable Soup

Dec 9, 2016 | Recipes, Winter

Its the most wonderful time of the year…also the busiest, plus, old man winter has finally decided to make an appearance, so in between eating making those holiday treats, moving that &%$@# elf around, and enjoying some holiday cheer, treat yourself and your family to a big bowl of this hearty winter soup.  It is chock full of winter root veggies, some that family members may not always like, but are really good for them; i.e. turnips and since you blend it all up, they will never know.  😉

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

 

 

Directions

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

I use the food mill instead of a blender — immersion or regular — because I love the texture of the soup when it’s put through the mill’s coarse blade, resulting in a flavorful, colorful mixture that you can almost chew on. But you can use a blender to purée the soup. The texture will be coarsest — which is what you want — if you use an immersion blender.