Sally Schneider's French Winter Vegetable Soup

Total Time: 50 mins Preparation Time: 15 mins Cook Time: 35 mins

Ingredients

• Servings: 6
• 6 cups water
• 3 tablespoons extra virgin olive oil
• 2 teaspoons kosher salt
• 1 medium onion, cut into 1/4-inch dice
• 2 medium yellow fin potatoes (about 3/4 pound) or 2 medium yukon gold potatoes, peeled and cut into 1/4 inch dice (about 3/4 pound)
• 3 medium leeks, and pale green parts only, thinly sliced and rinsed to remove grit
• 3 -4 medium carrots, peeled and cut into 1/4 inch dice (8 ounces)
• 3 medium parsnips, peeled and cut into 1/4 inch dice (6 ounces)
• 2 medium turnips (8 ounces) or 1/2 rutabaga, peeled and cut into 1/4 -inch dice (8 ounces)
• 1 small celery root, peeled and cut into 1/4 inch dice (8 ounces)
• 1 small fennel bulb, trimmed, cored, and cut into 1/4 inch dice
• 2 garlic cloves, smashed
• fresh ground black pepper

Recipe

• 1 in a large heavy saucepan, bring the water, 2 tablespoons of the olive oil, and salt to a boil. add the vegetables and garlic and simmer, half covered, until the vegetables are very tender, about 30 to 35 minutes. pepper liberally.
• 2 ladle into bowls and drizzle about 1/2 teaspoon of the remaining olive oil over each serving.