This soup is pure enough for a baby to eat.
I’ve always loved vichyssoise soup (served warm) and decided one day to build on that. The result is this soup.
This is the signature dish of RootsLiving. It encompasses everything that RootsLiving is about: it’s simple, uses fresh ingredients of the season, healthy (so healthy it should ward off H1N1) and delicious.
BONUS: And if you leave out the cream and butter, it’s low-calorie. (If you substitute water for the chicken stock, it’s just as good and zero points for you weight watchers out there.)
- 6 leeks (chop off the roots and leaves; use just the white and light green part, discard the rest.)
- 5 cups diced potatoes
- 3 cups diced sweet potatoes
- 3 cups diced carrots
- 8-10 cups chicken stock
- Salt (to taste)
- Dash of nutmeg (Nutmeg is strong so use no more than 1/8 teaspoon.)
- Butter (1-2 tablespoons, or less)
- Heavy cream (About 1/4 cup)
What I did:
Put everything in a pot (except for the nutmeg, butter and heavy cream) and bring to a boil.
Lower heat and simmer, covered loosely for about 20-30 minutes or until vegetables are soft.
Wait until ingredients cool and then puree in a blender in batches (if ingredients are still warm or hot, be careful not to burn yourself).
Heat up soup, add nutmeg, butter and the heavy cream (don’t let it boil.)
Serve with a crusty bread (french, ciabatta, italian etc.)
Find more recipes in the Food Section.