- 2 medium leeks (white and light green parts, finely sliced)
- 2 French shallots, finely diced
- 4 tsp minced garlic
- 2 tbsp olive oil
- 2 tbsp butter
- 2 sprigs fresh thyme (or 2 tsp dried)
- 1 bay leaf
- 3 lbs various root vegetables, cut in 1/4” pieces
- 1.5 L chicken or vegetable stock
- 1 cup cream or milk
- 2 tsp rice vinegar
- 2 tbsp fresh parsley (or sage), finely chopped
- Salt and pepper, to taste
Prepared by Kimi Abdullah, co-Founder of Petojo Food & Catering Follow on her on Instagram @kimiabdullah & Tumblr @kimieats Find Petojo Food & Catering on Instagram and Facebook @petojofood For catering inquiries, email email@example.com or call 519 488 0316
A gorgeous and simple use of carrots, turnip, celery, potato, and whatever other bits and ends of root vegetables that you’ve got hanging around. Use your choice of turkey, chicken or vegetable stock, and finish the soup with a chili oil or finely chopped fresh parsley – or sage for a nice post holiday touch!
- In a large pot with lid over a medium heat, add olive oil and butter. Once butter is melted and oil is heated, add leeks, season with salt, and allow to cook until soft and fragrant, about 5 to 7 minutes. Add shallots, garlic, thyme and bay leaf, continue to cook until mix becomes softer and translucent, another 5 minutes. Finally, add root vegetables to pot and mix into shallot and leek mixture. Let vegetables sauté until they start to warm and begin to tenderize.
- Next, add stock to the pot – if needed add water to properly cover vegetables with liquid – and season with salt and pepper. Bring to a gentle bubble, then cover with lid and let cook for an additional 20 to 30 minutes, or until the vegetable break apart when tested with a fork.
- Remove from heat and discard thyme and bay leaf. Add cream or milk, then blend soup until smooth. Stir in vinegar, fresh herb and if needed, salt and pepper.