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Prep Time: 30 Minutes Cook Time: 60 Minutes |
Ready In: 90 Minutes Servings: 7 |
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From Martha Rose Shulman. Ingredients:
3 large leeks, white parts only, cleaned and sliced |
1 large onion, chopped |
3 garlic cloves, minced |
1/2 lb winter squash, peeled, seeded, and diced (i use butternut squash) |
2 medium carrots, chopped |
1 celery, chopped |
2 small turnips, peeled and diced |
1 lb russet potato, peeled and diced |
7 cups vegetable stock or 7 cups vegetable broth |
1 bay leaf |
1 -2 fresh thyme sprig |
1 -2 parsley sprig |
salt, to taste |
1 cup low-fat milk (optional) |
fresh ground pepper, to taste |
Directions:
1. To a large soup pot add the first 9 ingredients.
2. Tie the bay leaf, thyme sprigs, and parsley sprigs together with kitchen twine or tie in a piece of cheesecloth; add to the pot.
3. Bring mixture to a boil; add salt, lower heat, and simmer 1 hour.
4. Remove the bouquet garni; puree the soup in a blender (in batches) or with an immersion blender.
5. Return the soup to the pot; thin with milk as desired.
6. Add in plenty of pepper; taste and adjust the salt (you will need quite a bit to bring out the flavors).
7. Serve warm; garnish each bowl (if desired) with a dollop of yogurt, chopped parsley, or shredded Gruyere.
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