 |
ROOT VEGETABLE SOUP
Recipe By :
Serving Size : 1 Preparation Time :0:00
Categories : Soups
Amount Measure Ingredient -- Preparation Method
-------- ------------ --------------------------------
2 lg Leeks white part only
4 tb Unsalted butter
2 1/2 tb All purpose flour
6 c Homemade chicken stock
3 md Carrots peeled and cubed
3 md Turnips peeled and cubed
2 md Parsnips peeled and cubed
2 md Red potatoes peeled and
Cubed
2 Hearts of bibb lettuce
Leaves separated and rinsed
2 c Fresh spinach leaves
Stemmed and rinsed
Salt and white pepper to
Taste
1/2 c Heavy cream
2 tb Fine minced chives
And parsley for garnish
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.
- - - - - - - - - - - - - - - - - -
|
