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Name: Root Vegetable Soup
Prep time: 30 min
Cook time: 30 min
Total time: 1 h
Yield: 1
Cuisine: American
Ingredients: 2 Hearts bibb lettuce Leaves separated and rinsed; 2 tb chives And parsley, Fine minced, for garnish; 2 md Parsnips peeled and cubed; Salt and white pepper to Taste; 2 1/2 tb All purpose flour; 6 c Homemade chicken stock; 3 md Turnips peeled and cubed; 4 tb Unsalted butter; 2 lg Leeks white part only; 2 c Fresh spinach leaves Stemmed and rinsed; 1/2 c Heavy cream; 3 md Carrots peeled and cubed; 2 md Red potatoes peeled and Cubed

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INGREDIENTS

2 Hearts bibb lettuce ; Leaves separated and rinsed
2 tb chives ; And parsley, Fine minced, for garnish
2 md Parsnips ; peeled and cubed
Salt and white pepper ; to Taste
2 1/2 tb All purpose flour
6 c Homemade chicken stock
3 md Turnips ; peeled and cubed
4 tb Unsalted butter
2 lg Leeks white part only
2 c Fresh spinach leaves ; Stemmed and rinsed
1/2 c Heavy cream
3 md Carrots ; peeled and cubed
2 md Red potatoes ; peeled and Cubed

INSTRUCTIONS

Cut the leeks in half lengthwise and then crosswise into thin slices. Place in a colander and run under warm water to remove all traces of sand. Drain and set aside. In a large casserole, melt the butter over low heat. Add the flour and cook, stirring constantly for one minute without browning. Add the chicken stock and whisk until well blended. Add the reserved leeks, carrots, turnips, parsnips and potatoes. Bring to a boil, reduce heat and simmer until the vegetables are almost tender. Add the lettuce and spinach leaves to the soup, and season with salt and pepper. The lettuce should just wilt, but still remain crisp. Do not overcook. Before serving, add the heavy cream and heat the soup through without letting it come to a boil. Transfer the soup to a large tureen, sprinkle with chives and parsley and serve hot with thin slices of black bread.

NOTES

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Root Vegetable Soup

2 Hearts bibb lettuce Leaves separated and rinsed
2 tb chives And parsley, Fine minced, for garnish
2 md Parsnips peeled and cubed
 Salt and white pepper to Taste
2 1/2 tb All purpose flour
6 c Homemade chicken stock
3 md Turnips peeled and cubed
4 tb Unsalted butter
2 lg Leeks white part only
2 c Fresh spinach leaves Stemmed and rinsed
1/2 c Heavy cream
3 md Carrots peeled and cubed
2 md Red potatoes peeled and Cubed

Cut the leeks in half lengthwise and then crosswise into thin slices. Place  in a colander and run under warm water to remove all traces of sand. Drain  and set aside. In a large casserole, melt the butter over low heat. Add the  flour and cook, stirring constantly for one minute without browning. Add  the chicken stock and whisk until well blended. Add the reserved leeks,  carrots, turnips, parsnips and potatoes. Bring to a boil, reduce heat and  simmer until the vegetables are almost tender. Add the lettuce and spinach  leaves to the soup, and season with salt and pepper. The lettuce should  just wilt, but still remain crisp. Do not overcook. Before serving, add the  heavy cream and heat the soup through without letting it come to a boil.  Transfer the soup to a large tureen, sprinkle with chives and parsley and  serve hot with thin slices of black bread.

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Nutrition

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Serving Size: 1 Serving (3177g)
Recipe Makes: 1

Calories: 3905
Calories from Fat: 2866 (73%)

Amt Per Serving		% DV

	Total Fat 318.5g	425 %
	Saturated Fat 193.8g	969 %
	Monounsaturated Fat 86.6g
	Polyunsanturated Fat 15.5g
Cholesterol 857.4mg		264 %
Sodium 2763.8mg		95 %
Potassium 5909.7mg		156 %
Total Carbohydrate 219.6g		65 %
	Dietary Fiber 28.6g	114 %
	Sugars, other 191g
Protein 61.5g		88 %
Powered by: USDA Nutrition Database Disclaimer: Nutrition facts are derived from linked ingredients (shown at left in colored bullets) and may or may not be complete. Always consult a licensed nutritionist or doctor if you have a nutrition-related medical condition.

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Calories per serving: 3905

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