Purée of Winter Vegetable Soup
- Total Time
- 1 hour 15 minutes
- Rating
- Comments
- Read comments
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Ingredients
- 1tablespoon extra virgin olive oil
- 1medium onion, chopped
- ½pound leeks 1 large or 2 small, white and light green parts only, cleaned well and sliced
- ½pound carrots 2 large, peeled and sliced
- ½pound kohlrabi, trimmed, peeled and diced
- ½pound turnips, peeled and diced
- 6ounces potatoes 2 medium, peeled and diced
- 1½quarts water, chicken stock or vegetable stock (see note)
- 2fat slices ginger, peeled
- 1bay leaf
- A couple of sprigs each thyme and parsley
- 12peppercorns
- Salt
- freshly ground pepper to taste
Nutritional analysis per serving (6 servings)
133 calories; 3 grams fat; 0 grams saturated fat; 0 grams trans fat; 2 grams monounsaturated fat; 0 grams polyunsaturated fat; 26 grams carbohydrates; 6 grams dietary fiber; 7 grams sugars; 3 grams protein; 1072 milligrams sodium
Note: The information shown is Edamam’s estimate based on available ingredients and preparation. It should not be considered a substitute for a professional nutritionist’s advice.
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Preparation
- Step 1
Heat the olive oil over medium heat in a large, heavy soup pot or Dutch oven. Add the onion. Cook, stirring, until it begins to soften, about three minutes. Add the leeks and a generous pinch of salt. Cook, stirring often, until tender but not browned, about five more minutes. Add the carrots, kohlrabi, turnips, potatoes and water or stock. Bring to a boil.
- Step 2
Meanwhile, wrap the ginger, bay leaf, thyme, parsley and peppercorns in cheesecloth. Tie them up to make a bouquet garni, and add to the pot. Add salt to taste (about 2 teaspoons), reduce the heat, cover and simmer one hour. Remove the cheesecloth bag, and discard.
- Step 3
Blend the soup until smooth with an immersion blender or in batches in a regular blender. (Do not put the top on tight; cover the top with a towel to prevent hot splashes.) Pour the soup through a strainer into a bowl; press the soup through the strainer with the back of a ladle or with a pestle. Return to the pot and heat through. Add lots of freshly ground pepper, taste and adjust salt, and serve.
- To make a quick vegetable stock, cut away the dark green outer leaves of the leeks, wash thoroughly, and simmer in a pot of water with the peelings from the carrots while you prepare your other vegetables. Strain, and use for the soup.
- Advance preparation: The finished soup will keep for three or four days in the refrigerator. Whisk before reheating.
Private Notes
Comments
Miso. Maybe sesame to garnish. I look at this and say that I've added a final generous spoonful of miso to every similar soup I've made.
I usually finish it off with a little curry power, or some variety of middle eastern spices. Just enough to set it off and mask any potential lingering bitterness from the root veg.
I made exactly as written except for subbing celeriac for the kohlrabi (which was unavailable). The flavor was complex, delicate and delicious. Also love the texture. I also made the stock from the veggie peels as Martha suggested -- great idea!
Loved this soup. Added a little red wine, 3 long peppers in the bouquet garni, and a smidge of grated apple 10 minutes before serving to lift it up. Really lovely.
This is ver nice. I stirred in some vinegar and 2-3 tbs of tomato paste. Really pepped it up.