Spring Country Soup

Name: Spring Country Soup
Cuisine: French
Ingredients: Crème fraîche or sour cream of your choice (optional); ½ cup chopped fresh chervil leaves; Bread of your choice (optional); Crème fraîche or sour cream of your choice (optional); 1 cup baby peas; 3 medium-large leeks, white and light green parts, well washed and cut into slices; Pepper from the mill; Salt; 3 medium-size purple-top turnips, peeled and diced into ⅓-inch cubes; 2 large carrots, diced into ⅓-inch cubes; 1 small celery root, peeled and diced into ⅓-inch cubes; 1 small rutabaga, peeled and diced into ⅓-inch cubes; 2 large red beets, peeled and diced into ⅓-inch cubes; 1 tablespoon fresh lemon juice; 8 cups water

Preparation info

NFR—
6 to 8
servings

Difficulty
Easy

Appears in

The New Making of a Cook

By Madeleine Kamman

Published 1997

About

This is a chunky soup that comes from my mother’s kitchen and became a favorite in my Boston restaurant. Fresh and healthy, serve it with a crusty bread flavored with fennel seeds.

Ingredients

8 cups water
2 large red beets, peeled and diced into ⅓-inch cubes
1 tablespoon

Europe
France
Soup
Vegan
Gluten-free
Mediterranean
Spring

Method

Bring the water to a boil in a large soup pot, then add the beets and lemon juice and cook until half tender. Add the carrots, turnips, rutabaga, celery root, and leeks. Bring back to a boil, then reduce the heat and simmer until all the vegetables are tender and the broth tastes good. Add the baby peas, correct the seasoning, and finish cooking, another 5 minutes. Add the chopped chervil and s