Busters Recipes

French Winter Vegetable Soup
  
  6 cups water
3 tablespoons extra-virgin olive oil
2 teaspoons kosher salt
1 medium onion, cut into 1/4-inch dice
2 medium Yellow Finn or Yukon Gold potatoes, peeled and cut into 1/4-inch dice, about 3/4 pound
3 medium leeks, white and pale green parts only, thinly sliced
3-4 medium carrots, peeled and cut into 1/4-inch dice
3 medium parsnips, peeled and cut into 1/4-inch dice
2 medium turnips or 1/2 rutabaga, peeled and cut into 1/4-inch dice
1 small celery root, peeled and cut into 1/4-inch dice
1 small fennel bulb, trimmed, cored and cut into 1/4-inch dice
2 garlic cloves, smashed
freshly ground pepper
  
  In a large heavy saucepan, bring the water, 2 tablespoons of the olive oil, and salt to a boil. Add the vegetables and garlic and simmer, half-covered, until the vegetables are very tender, about 30 to 35 minutes. Pepper liberally. Ladle into bowls and drizzle about 1/2 teaspoon of the remaining olive oil over each serving. The soup will keep for up to 4 days, covered, in the refrigerator.
Makes 6 servings.

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