Winter Vegetable Soup

Name: Winter Vegetable Soup
Prep time: 30 min
Cook time: 1 h
Total time: 1 h 30 min
Yield: 7 serving(s)
Ingredients: 3 large leeks, white parts only, cleaned and sliced; 1 large onion, chopped; 3 garlic cloves, minced; 1/2 lb winter squash, peeled, seeded, and diced (I use butternut squash); 2 medium carrots, chopped; 1 celery, chopped; 2 small turnips, peeled and diced; 1 lb russet potato, peeled and diced; 7 cups vegetable stock or 7 cups vegetable broth; 1 bay leaf; 1 -2 fresh thyme sprig; 1 -2 parsley sprig; salt, to taste; 1 cup low-fat milk (optional); fresh ground pepper, to taste

Submitted by ratherbeswimmin

"From Martha Rose Shulman. This is best if made with homemade vegetable stock (there are several recipes posted on Zaar)."

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Ready In:: 1hr 30mins
Ingredients:: 15
Serves:: 7

ingredients

3 large leeks, white parts only, cleaned and sliced
1 large onion, chopped
3 garlic cloves, minced
¹⁄₂ lb winter squash, peeled, seeded, and diced (I use butternut squash)
2 medium carrots, chopped
1 celery, chopped
2 small turnips, peeled and diced
1 lb russet potato, peeled and diced
7 cups vegetable stock or 7 cups vegetable broth
1 bay leaf
1 -2 fresh thyme sprig
1 -2 parsley sprig
salt, to taste
1 cup low-fat milk (optional)
fresh ground pepper, to taste

directions

To a large soup pot add the first 9 ingredients.
Tie the bay leaf, thyme sprigs, and parsley sprigs together with kitchen twine or tie in a piece of cheesecloth; add to the pot.
Bring mixture to a boil; add salt, lower heat, and simmer 1 hour.
Remove the bouquet garni; puree the soup in a blender (in batches) or with an immersion blender.
Return the soup to the pot; thin with milk as desired.
Add in plenty of pepper; taste and adjust the salt (you will need quite a bit to bring out the flavors).
Serve warm; garnish each bowl (if desired) with a dollop of yogurt, chopped parsley, or shredded Gruyere.