- 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 Finn or Yukon Gold potatoes, peeled and cut into 1/4-inch dice (about 3/4 pound)
- 3 medium leeks, white and pale green parts only, thinly sliced
- 3 to 4 medium carrots, peeled and cut into 1/4-inch dice
- 3 medium parsnips, peeled and cut into 1/4-inch dice
- 2 medium turnips or 1/2 rutabaga, peeled and cut into 1/4-inch dice
- 1 small celery root, peeled and cut into 1/4-inch dice
- 1 small fennel bulb, trimmed, cored and cut into 1/4-inch dice
- 2 garlic cloves, smashed
- Freshly ground pepper
In a large heavy saucepan, bring the water, 2 tablespoons of the olive oil and salt to a boil. Add the onions, gold potatoes, leeks, carrots, parsnips, turnips or rutabaga, celery root, fennel, and garlic. Simmer, half-covered, until the vegetables are very tender, about 30 to 35 minutes. Pepper liberally.
Ladle into bowls and drizzle about 1/2 teaspoon of the remaining olive oil over each serving.
The soup will keep for up to 4 days, covered, in the refrigerator.
Yield: 6 servings
Recipe Source: A New Way to Cook by Sally Schneider (Artisan)