*  Exported from  MasterCook  *
 
                            ROOT VEGETABLE SOUP
 
 Recipe By     : 
 Serving Size  : 1    Preparation Time :0:00
 Categories    : Soups
 
   Amount  Measure       Ingredient -- Preparation Method
 --------  ------------  --------------------------------
    2       lg           Leeks white part only
    4       tb           Unsalted butter
    2 1/2   tb           All purpose flour
    6       c            Homemade chicken stock
    3       md           Carrots peeled and cubed
    3       md           Turnips peeled and cubed
    2       md           Parsnips peeled and cubed
    2       md           Red potatoes peeled and
                         Cubed
    2                    Hearts of bibb lettuce
                         Leaves separated and rinsed
    2       c            Fresh spinach leaves
                         Stemmed and rinsed
                         Salt and white pepper to
                         Taste
      1/2   c            Heavy cream
    2       tb           Fine minced chives
                         And parsley for garnish
 
   Cut the leeks in half lengthwise and then crosswise
   into thin slices. Place in a colander and run under
   warm water to remove all traces of sand. Drain and set
   aside. In a large casserole, melt the butter over low
   heat. Add the flour and cook, stirring constantly for
   one minute without browning. Add the chicken stock and
   whisk until well blended. Add the reserved leeks,
   carrots, turnips, parsnips and potatoes. Bring to a
   boil, reduce heat and simmer until the vegetables are
   almost tender. Add the lettuce and spinach leaves to
   the soup, and season with salt and pepper. The lettuce
   should just wilt, but still remain crisp. Do not
   overcook. Before serving, add the heavy cream and heat
   the soup through without letting it come to a boil.
   Transfer the soup to a large tureen, sprinkle with
   chives and parsley and serve hot with thin slices of
   black bread.
  
 
 
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