Root vegetable soup

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.

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