Prep 30 mins
Cook 1 hr
From Martha Rose Shulman. This is best if made with homemade vegetable stock (there are several recipes posted on Zaar).
- 3 large leeks, white parts only, cleaned and sliced
- 1 large onion, chopped
- 3 garlic cloves, minced
- 1⁄2 lb winter squash, peeled, seeded, and diced (I use butternut squash)
- 2 medium carrots, chopped
- 1 celery, chopped
- 2 small turnips, peeled and diced
- 1 lb russet potato, peeled and diced
- 7 cups vegetable stock or 7 cups vegetable broth
- 1 bay leaf
- 1 -2 fresh thyme sprig
- 1 -2 parsley sprig
- salt, to taste
- 1 cup low-fat milk (optional)
- fresh ground pepper, to taste
- To a large soup pot add the first 9 ingredients.
- Tie the bay leaf, thyme sprigs, and parsley sprigs together with kitchen twine or tie in a piece of cheesecloth; add to the pot.
- Bring mixture to a boil; add salt, lower heat, and simmer 1 hour.
- Remove the bouquet garni; puree the soup in a blender (in batches) or with an immersion blender.
- Return the soup to the pot; thin with milk as desired.
- Add in plenty of pepper; taste and adjust the salt (you will need quite a bit to bring out the flavors).
- Serve warm; garnish each bowl (if desired) with a dollop of yogurt, chopped parsley, or shredded Gruyere.