Root Vegetable Soup

This International soup features Leeks white part only, Unsalted butter, All purpose flour, Homemade chicken stock, Carrots peeled and cubed. It delivers hearty, protein-packed satisfaction, smooth, comforting richness. Comforting for cold days and perfect for meal prep. Simple to make with ingredients you likely already have on hand, this is a recipe you will come back to again and again.

Cooking Method: Boiling, Stewing

Cuisine: Global

Courses: Soups

Difficulty: Advanced

Servings: 1

Calories: 1197.8

Description

This International soup features Leeks white part only, Unsalted butter, All purpose flour, Homemade chicken stock, Carrots peeled and cubed. It delivers hearty, protein-packed satisfaction, smooth, comforting richness. Comforting for cold days and perfect for meal prep. Simple to make with ingredients you likely already have on hand, this is a recipe you will come back to again and again.

Ingredients

2 lg Leeks white part only
4 tablespoon Unsalted butter
2 1/2 tablespoon All purpose flour
6 cup Homemade chicken stock
3 md Carrots peeled and cubed
3 md Turnips peeled and cubed
2 md Parsnips peeled and cubed
2 md Red potatoes peeled and

Directions

1
Cubed 2 Hearts of bibb lettuce Leaves separated and rinsed 2 c Fresh spinach leaves Stemmed and rinsed Salt and white pepper to Taste 1/2 c Heavy
2
cream 2 tb Fine minced chives And parsley for
3
Cut the leeks in half lengthwise and then crosswise into thin slices.
4
Place in a colander and run under warm water to remove all traces of sand.
5
Drain and set aside.
6
In a large casserole, melt the butter over low heat.
7
Add the flour and cook, stirring constantly for one minute without browning.
8
Add the chicken stock and whisk until well blended.
9
Add the reserved leeks, carrots, turnips, parsnips and potatoes.
10
Bring to a boil, reduce heat and simmer until the vegetables are almost tender.
11
Add the lettuce and spinach leaves to the soup, and season with salt and pepper.
12
The lettuce should just wilt, but still remain crisp.
13
Do not overcook.
14
Before serving, add the heavy cream and heat the soup through without letting it come to a boil.
15
Transfer the soup to a large tureen,
16
sprinkle with chives and parsley and
17
serve hot with thin slices of black bread

Nutrition Facts

Servings 1

Amount Per Serving
Calories 1197.8kcal

% Daily Value *
Total Fat 64.8g100%
Saturated Fat 25.0g125%
Cholesterol 376.2mg126%
Sodium 419.2mg18%
Total Carbohydrate 36.3g13%
Dietary Fiber 5.7g23%
Sugars 10.4g
Protein 102.3g205%

* Percent Daily Values are based on a 2,000 calorie diet. Your daily value may be higher or lower depending on your calorie needs.

Keywords: blending, boiling, butter, carrots, chicken, cubed, flour, homemade, international, leeks, only, parsnips, part, peeled, potatoes, purpose, red, root, simmering, soup

Read it online: https://www.chefs-mate.com/recipe/root-vegetable-soup/