I find myself with a large amount of veggies from the CSA this past week. Veggies I normally don’t cook, so I did some surfing on the internet to see if I could come up with a soup that would somewhat use some of the leeks, 8lbs of potatoes, parsnips and rutabagas that I brought home.
I found a recipe for Potato Leek Soup to use as a base, altered it for my ingredients and what I had in the fridge. I also used a Whitecliff Vineyards & Winery 2011 Estate Chardonnay( wanted to keep as much of it local) A little wine for the soup, a little wine for the fish, a little wine for me and I was off slaving over the stove.
If you find your self with lots of root veggies, here is the soup recipe I created. Hope you enjoy it.
Debbie’s Root Veggie Soup
- 3 leeks, washed and sliced
- 2 parsnips, peeled and diced
- 1 rutabaga peeled and diced
- 2 bay leaves
- 10 black peppercorns
- 4 sprigs fresh thyme or 1 tsp dried thyme
- 3 strips bacon, cooked and crumbled
- 1 Tbs butter
- 3/4 cup dry white wine
- 7 – 8 cups chicken stock
- 2 pounds potatoes, diced
- 1/2 teaspoons salt
- 3/4 teaspoon white pepper
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