Winter Vegetable Soup

It’s always tempting to make creamy-textured puréed soups. The method is easy, and all vegetables, especially winter vegetables, taste good this way. But it’s also nice to see the forms and colors of the various vegetables—here the pure white and pale yellow turnips and rutabagas, the red skins on the potatoes, and the pale green leeks. The distinctly separate vegetables are served with toasted whole grain bread and Gruyère cheese in a milky broth perfumed with herbs. The soup makes a light