Name: Winter Vegetable Soup With Turnips, Carrots, Potatoes and Leeks
Ingredients: 3 large leeks, white parts only, cleaned and sliced, ½-inch thick; 2 garlic cloves, minced; 3 large carrots, diced; 1 celery stalk, diced; 1 large or 2 medium turnips, peeled and diced; 1-pound russet potatoes, peeled and diced; A bouquet garnish made with a bay leaf and a few sprigs thyme and parsley; Salt and black pepper, to taste; ¼ cup crème fraîche, or to taste; Fresh parsley or tarragon, chopped, for garnish

Winter Vegetable Soup With Turnips, Carrots, Potatoes and Leeks

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Ingredients

3 large leeks, white parts only, cleaned and sliced, ½-inch thick
2 garlic cloves, minced
3 large carrots, diced
1 celery stalk, diced
1 large or 2 medium turnips, peeled and diced
1-pound russet potatoes, peeled and diced
A bouquet garnish made with a bay leaf and a few sprigs thyme and parsley
Salt and black pepper, to taste
¼ cup crème fraîche, or to taste
Fresh parsley or tarragon, chopped, for garnish

Instructions

In a large soup pot, or Dutch oven, combine the leeks, garlic, carrots, celery, turnips, potatoes, bouquet garnish, 1-1/2 quarts water, 2 to 3 teaspoons salt and pepper, or to taste.
Bring to a boil; reduce heat; cover and simmer 40 to 45 minutes, until the vegetables are very soft.
Pass the soup through the coarse blade of a food mill, or purée using a blender or an immersion blender.
Return soup to the pot and whisk in 1/4 cup crème fraîche, or more, to taste.
Heat through, taste and adjust seasonings; be generous with salt and pepper.
To serve, garnish each bowl with a spoonful of crème fraîche and a sprinkle of parsley or tarragon.

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