astray recipes: Root vegetable soup

Categories: Soup/stew
Yield: 1 servings

Measure	Ingredient
2 larges	Leeks white part only
4 tablespoons	Unsalted butter
2½ tablespoon	All purpose flour
6 cups	Homemade chicken stock
3 mediums	Carrots peeled and cubed
3 mediums	Turnips peeled and cubed
2 mediums	Parsnips peeled and cubed
2 mediums	Red potatoes peeled and
	Cubed
2	Hearts of bibb lettuce
	Leaves separated and rinsed
2 cups	Fresh spinach leaves
	Stemmed and rinsed
	Salt and white pepper to
	Taste
½ cup	Heavy cream
2 tablespoons	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.

root vegetable soup