It’s Farm Fact Friday, folks! This week, we’re sharing a staff-recommended NY Times soup recipe by Martha Rose Shulman to warm up with for the upcoming chilly part of the year. It’s a delicious winter veggie soup, made with potatoes, leeks, carrots, and turnips!
In a large soup pot or Dutch oven, combine your veggies of leeks, garlic, carrots, celery, turnips, potatoes, bouquet garni (herbs), with 1 and 1/2 quarts water, 2 to 3 teaspoons salt, and pepper to taste. Bring to a boil, reduce heat, cover and simmer for 40 to 45 minutes, until the vegetables are very soft.
You can purée the soup using a blender or an immersion blender.
Return soup to the pot and whisk in 1/4 cup crème fraîche (or more, to taste). Heat through, taste and adjust seasonings (be generous with salt and pepper). To serve, garnish each bowl with a spoonful of crème fraîche and a sprinkle of parsley or tarragon.
Step 4 (optional)
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