French Winter Vegetable Soup

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French Winter Vegetable Soup

 

6 cups water

3 tablespoons extra-virgin olive oil

2 teaspoons kosher salt

1 medium onion, cut into 1/4-inch dice

2 medium Yellow Finn or Yukon Gold potatoes, peeled and cut into 1/4-inch dice,

about 3/4 pound

3 medium leeks, white and pale green parts only, thinly sliced

3-4 medium carrots, peeled and cut into 1/4-inch dice

3 medium parsnips, peeled and cut into 1/4-inch dice

2 medium turnips or 1/2 rutabaga, peeled and cut into 1/4-inch dice

1 small celery root, peeled and cut into 1/4-inch dice

1 small fennel bulb, trimmed, cored and cut into 1/4-inch dice

2 garlic cloves, smashed

freshly ground pepper

 

In a large heavy saucepan, bring the water, 2 tablespoons of the olive oil,

and salt to a boil. Add the vegetables and garlic and simmer, half-covered,

until the vegetables are very tender, about 30 to 35 minutes. Pepper liberally.

Ladle into bowls and drizzle about 1/2 teaspoon of the remaining olive oil over

each serving. The soup will keep for up to 4 days, covered, in the refrigerator.

Makes 6 servings.

 

 

 

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