Root Vegetable Soup
Submitted by burgoon
Root vegetable soup simmers leeks, carrots, turnips, parsnips, and potatoes in a butter roux-thickened chicken broth. Finished with cream, wilted spinach, and chives for a rustic European bowl.
YIELD
6 servingsPREP
10 minCOOK
45 minREADY
1 hrsWinter root vegetables are at their best in this rustic, cream-finished soup built on the bones of French country cooking. Leeks go in first, sweated gently in butter. A thin roux thickens the chicken stock to silky rather than starchy, and then five cold-weather staples (carrots, turnips, parsnips, and potatoes) simmer until just tender.
The move that makes this soup feel restaurant-made rather than plain is the last-minute greens. Fresh spinach and shredded lettuce wilt in the hot broth at the very end, just long enough to soften without going army-green, keeping the bowl colorful and fresh. A finish of heavy cream rounds the edges, making every spoonful taste a little more like mid-February in a French farmhouse kitchen.
A sprinkle of minced chives and parsley on top, a slice of dark rye or pumpernickel on the side, and you have the kind of simple meal that warms a whole evening.
Chef Tips
- Clean the leeks thoroughly. Slice first, then swish in a bowl of water to release sand trapped between the layers. Drain well before using.
- Cook the roux only 1 minute without browning. You want a white roux that thickens without adding color.
- Cube the root vegetables the same size, about ½ inch, so they cook uniformly.
- Add cream at the very end and never boil. Boiling cream breaks and leaves an oily layer on top of the soup.
- Do not wilt the greens more than necessary. Thirty seconds is plenty; any longer and they turn slimy.
Variations
- Add a parmesan rind while the soup simmers for an umami backbone. Fish it out before serving.
- Swap half the chicken broth for vegetable stock for a lighter vegetarian-leaning soup.
- Add a teaspoon of fresh thyme or a bay leaf to the simmer for herbal lift.
Ingredients
Directions
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.
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