Winter isn’t quite done with us yet here in Central Texas. A few days ago we were all thinking spring as we were frolicking in the 75 degree sunny weather, and then just yesterday we had snow! Snow is almost unheard of here in Austin, but the white fluffies did fall and even accumulated enough for snowmen to spring to life on every lawn that I child plays on.
I guess this last burst of winter has put me in a mind for soup. This is a good thing considering I really can’t handle hot creamy soups when it’s 100 plus degrees outside. So I was roaming around looking for inspiration when I found this recipe that comes courtesy of Lido Restaurant and Chef Evan Treadwell. I plan on making this soup as soon as I can but if you beat me to it please do tell how it turns out (though my recipe will have garlic in it!!).
Winter Vegetable Soup
2 cups sliced leeks, clean and thinly slice the white parts only, about 3 whole leeks
1/4 cup unsalted butter
2 sprigs fresh thyme or 1/2 tsp dried
2 bay leaves
2 pounds russet potatoes, peeled and cut into 1/4 inch cubes
3 parsnips, peeled and diced into 1/4 inch cubes
1 celery root, peeled and diced into 1/4 inch cubes
4 cups chicken broth, low sodium
salt and pepper
1 cup heavy cream
1. Sautee the leeks in the butter over medium heat until tender but not brown. Add the thyme and bay leaves and continue cooking about 1 minute more.
2. Add the potatoes, parsnips, celery root and broth and bring to a simmer. Season with salt and pepper to taste. Cook for about 15 minutes or until vegetables are tender. Reduce heat to a bare simmer and add the cream. Cook for an additional 5-10 minutes or until the veggies are very soft. Remove the bay leaves and thyme sprigs.
3. Puree the soup then if you want to get really fancy strain it through a chinois or fine mesh strainer. Check the seasonings, and garnish with a few drops of truffle oil.
Each of 8 servings: 299 calories; 4 grams protein; 33 grams carbohydrates; 4 grams fiber; 17 grams fat; 11 grams saturated fat; 58 mg. cholesterol; 5 grams sugar; 602 mg. sodium.