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Categories:Viewed: 78 - Published at: 5 years ago
Ingredients
- 1 pound small red potatoes
- 3 leeks
- 1 parsnip
- 1 parsley root
- 3 large carrots, preferably organic
- 5 tablespoons kosher or sea salt
Method
- Peel the potatoes and puree them briefly, in batches, in a food processor or blender, making sure that they aren't liquefied. Add to a heavy-bottomed pot.
- Trim the leeks, cutting off the rough green parts of the stalks. Immerse the trimmed leeks in cold filtered water, add the kosher or sea salt, and let stand for a half hour. Rinse with cold filtered water, removing any impurities. Separate the leaves, chop into 2-inch length rectangles, and add to the pot.
- Peel the parsnip, parsley root, and carrots. Continuing to use the peeler, shave the parsnip, parsley root, and carrots, depositing the shavings into the pot.
- Fill the pot with cold filtered water, to the level just barely covering the ingredients. Bring the pot to a boil, then cover, and lower the heat to a very low flame. Simmer the soup for 2 hours. Turn off the heat and it's ready to serve.
