Ingredients
3 large leeks (1 to 1 1/2 pounds), white parts only, cleaned and sliced 1/2 inch thick
2 garlic cloves, minced
3 large carrots, diced
1 celery stalk, diced
1 large or 2 medium turnips, peeled and diced
1 pound russet potatoes, peeled and diced
Bay leaf and a few sprigs each fresh thyme and parsley
Salt and black pepper
¼ cup crème fraîche (or cream or nut mylk cream)
Chopped fresh parsley or tarragon and a few pepitas, for garnish
Directions
In a large soup pot, combine the leeks, garlic, carrots, celery, turnips, potatoes, bay leaves & herbs, 1 1/2 quarts water (or unsalted vegetable stock), 2-3 teaspoons salt, and pepper to taste. Bring to a boil, reduce heat, cover and simmer for 40-45 minutes, until the vegetables are very soft.
Purée the soup using a blender or an immersion blender.
Return soup to the pot and whisk in 1/4 cup crème fraîche. Heat through, taste, and adjust seasonings. To serve, garnish each bowl with a spoonful of crème fraîche and a sprinkle of parsley or tarragon, and a few pepitas.
Makes 6 servings
Inspired by New York Times
Macros:
Calories: 136
Fat: 2
Carbs: 27
Fibre: 4
Protein: 3