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extra-virgin olive oil onion leeks carrots potatoes water ginger bay leaf couple peppercorns salt freshly ground pepper
Viewed: 21 - Published at: a year agoIngredients
- 1 tablespoon extra virgin olive oil
- 1 medium onion, chopped
- 1/2 pound leeks 1 large or 2 small, white and light green parts only, cleaned well and sliced
- 1/2 pound carrots 2 large, peeled and sliced
- 1/2 pound kohlrabi, trimmed, peeled and diced
- 1/2 pound turnips, peeled and diced
- 6 ounces potatoes 2 medium, peeled and diced
- 1 1/2 quarts water, chicken stock or vegetable stock (see note)
- 2 fat slices ginger, peeled
- 1 bay leaf
- A couple of sprigs each thyme and parsley
- 12 peppercorns
- Salt
- freshly ground pepper to taste
Method
- Heat the olive oil over medium heat in a large, heavy soup pot or Dutch oven.
- Add the onion.
- Cook, stirring, until it begins to soften, about three minutes.
- Add the leeks and a generous pinch of salt.
- Cook, stirring often, until tender but not browned, about five more minutes.
- Add the carrots, kohlrabi, turnips, potatoes and water or stock.
- Bring to a boil.
- Meanwhile, wrap the ginger, bay leaf, thyme, parsley and peppercorns in cheesecloth.
- Tie them up to make a bouquet garni, and add to the pot.
- Add salt to taste (about 2 teaspoons), reduce the heat, cover and simmer one hour.
- Remove the cheesecloth bag, and discard.
- Blend the soup until smooth with an immersion blender or in batches in a regular blender.
- (Do not put the top on tight; cover the top with a towel to prevent hot splashes.)
- Pour the soup through a strainer into a bowl; press the soup through the strainer with the back of a ladle or with a pestle.
- Return to the pot and heat through.
- Add lots of freshly ground pepper, taste and adjust salt, and serve.
