65 minutes
A nourishing winter vegetable soup with turnips, carrots, potatoes, and leeks, simmered to perfection.
Leek, Cleaned and sliced, white parts only
each
Garlic Clove, Minced
each
Carrots, Diced
each
Celery Stalk, Diced
each
Turnips, Peeled and diced
each
Russet Potatoes, Peeled and diced
0 lb
Bay Leaf
each
each
each
teaspoons
to taste
Creme fraiche
cups
Flat Leaf Parsley, Freshly chopped
to garnish
1. Prepare and Cook Vegetables
In a large pot, combine sliced leeks, minced garlic, diced carrots, diced celery, diced turnips, diced potatoes, and a bouquet garni consisting of a bay leaf, thyme sprigs, and parsley sprigs. Add 1 1/2 quarts of water and season with 2.5 teaspoons of salt and pepper to taste. Bring to a boil, then reduce heat to low and simmer for 40-45 minutes until vegetables are very soft.
2. Purée the Soup
Once the vegetables are soft, use a food mill, blender, or immersion blender to purée the soup until smooth.
3. Finish with Crème Fraîche
Stir in 1/4 cup of crème fraîche into the smooth soup and warm briefly to ensure it is well integrated. Adjust the seasoning with additional salt and pepper if needed.
4. Garnish and Serve
Ladle the soup into bowls and garnish with freshly chopped parsley. Serve immediately.
Roasting at a high temperature can caramelize the sugars in vegetables like carrots, parsnips, and butternut squash, adding sweetness and complexity.
The broth's quality is crucial; use homemade or a low-sodium, high-quality store-bought option.
Sauté onions, garlic, leeks, and ginger in olive oil or butter to enhance the flavor base and layer the seasoning effectively.
Partially purée the soup for a creamier texture, leaving some chunks for contrast.
Use a bouquet garni of fresh herbs like thyme, rosemary, bay leaves, or sage for deep herbal notes.
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