1. In a large soup pot or Dutch oven, combine the leeks, garlic, carrots, celery, turnips, potatoes, bouquet garni, 1 1/2 quarts water, 2 to 3 teaspoons salt, and pepper to taste. Bring to a boil, reduce heat, cover and simmer 40 to 45 minutes, until the vegetables are very soft.
2. Pass the soup through the coarse blade of a food mill (or purée using a blender or an immersion blender).
3. 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.
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|Serving Size: 1 Serving (180g)|
|Recipe Makes: 6 Servings|
|Calories from Fat: 17 (14%)|
|Amt Per Serving||% DV|
|Total Fat 1.9g||3 %|
|Saturated Fat 1g||5 %|
|Monounsaturated Fat 0.4g|
|Polyunsanturated Fat 0.2g|
|Cholesterol 4.2mg||1 %|
|Sodium 68.6mg||2 %|
|Potassium 560.2mg||15 %|
|Total Carbohydrate 24g||7 %|
|Dietary Fiber 3g||12 %|
|Sugars, other 21.1g|
|Protein 2.9g||4 %|
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Calories per serving: 120
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