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Categories: Main courses, Soups

Winter vegetable soup

Winter vegetable soup
Kirk McKoy / Los Angeles Times

Dear SOS: I wrote to you several months ago about an incredible winter root vegetable soup that I had at the Lido Restaurant in Shell Beach, Calif. It was served as part of a menu for last January's Restaurant Month. ... Read more

Total time: 1 hour | Serves 6 to 8
Note: Adapted from Lido Restaurant. White truffle oil is available at select gourmet markets and most cooking supply stores. The restaurant garnishes the soup with whipped creme fraiche and black truffle shavings, though the chef also suggests garnishing with sauteed mushrooms and a drizzle of truffle oil.
  • 2 cups sliced leeks, white part only, cleaned and sliced into 1/4 -inch strips (from about 3 whole)
  • 1/4 cup ( 1/2 stick) butter
  • 2 sprigs thyme
  • 2 bay leaves
  • 4 1/2 cups diced boiling potatoes (from a scant 2 pounds), peeled and diced into 1/4 -inch cubes
  • 1 1/2 cups diced parsnips (3 to 4 whole), peeled and diced into 1/4 -inch cubes
  • 1 celery root (about 1 pound), peeled and diced into 1/4 -inch cubes
  • 1 quart chicken broth, more as desired
  • Salt and white pepper
  • 1 cup heavy cream
  • White truffle oil

Step 1In a medium heavy-bottom soup pot heated over medium-high heat, saute the leeks in the butter until tender, 3 to 5 minutes, stirring frequently, and being careful not to burn the butter. Stir in the thyme and bay leaves and continue to cook until aromatic, about 1 minute.

Step 2Stir in the potatoes, parsnips, celery root and broth and bring the mixture to a good simmer. Season with one-half teaspoon salt and a pinch of pepper, or to taste. Cook until the parsnips begin to become tender, 15 to 20 minutes. Reduce the heat to a gentle simmer and stir in the cream. Continue to cook until all of the vegetables are tender, an additional 5 to 10 minutes. Remove and discard the thyme sprigs and bay leaves.

Step 3Puree the soup until smooth using a blender or immersion blender. Strain the soup through a fine mesh strainer and season as desired with additional salt and pepper. Add the truffle oil, a few drops at a time, to taste.

Step 4Ladle the soup into bowls and serve immediately.

Each serving:
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.
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