CHEF JEFF — ONE BYTE AT A TIME: Winter Vegetable SoupIf you’re searching for a soup recipe, check this out.
By: Herald Staff Report,
If you’re searching for a soup recipe, check this out.
Winter Vegetable Soup
2 cups leeks, white part only, sliced in ¼-inch strips
¼ cup (½ stick) butter
2 sprigs thyme
2 bay leaves
4½ cups potatoes, peeled, diced into ¼-inch cubes
1½ cups parsnips, peeled, diced into ¼-inch cubes
1 celery root, peeled and diced into ¼-inch cubes
1 quart chicken broth
Salt and white pepper
1 cup heavy cream
White truffle oil
In soup pot heated over medium-high heat, saute leeks in butter until tender, being careful not to burn butter. Stir in thyme and bay leaves. Continue to cook until aromatic. Stir in potatoes, parsnips, celery root and broth. Bring mixture to simmer. Season with ½ teaspoon salt and pinch of pepper. Cook until parsnips are tender. Reduce heat. Stir in cream. Cook until veggies are tender. Remove and discard thyme sprigs and bay leaves. Puree soup until smooth using blender. Strain soup through fine mesh strainer. Add truffle oil, a few drops at a time, to taste. Ladle soup into bowls and serve.
Yield: Serves 8.
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