The Winter vegetable soup recipe Some people call this “Penny Soup,” because the vegetable pieces resemble coins.
4 small red-skinned new potatoes
4 large carrots
1 medium sweet potato
1 leek, white and pale green parts only
1 tbsp butter
1 tbsp olive oil
2 1⁄2 cups vegetable stock
salt and freshly ground black pepper
1 Slice the potatoes, carrots, sweet potato, and leek crosswise into rounds about 1⁄8 in (2–3mm) thick. The potatoes can be peeled or unpeeled. Rinse the leeks well.
2 Melt the butter with the oil in a large saucepan over medium-low heat. Add the leeks and cook, stirring occasionally, for 3–4 minutes, until beginning to soften. Add the potatoes, carrots, and sweet potato, and stir for 1 minute.
3 Pour in the stock, and bring to a boil over high heat. Reduce the heat to medium-low and simmer for 20 minutes, or until the vegetables are tender but not falling apart.
4 Transfer about one-third of the vegetables to a blender or food processor with the cooking liquid. Purée then return to the pan. Season with salt and pepper and serve hot.
PrePare ahead The soup can be made 1 day ahead, cooled, covered, and refrigerated, or frozen for up to three months.
|Winter vegetable soup recipe|