Cream of Winter Vegetables Soup
Serve this soup with a tossed salad, smoked sausage, and French or artisan whole-grain bread.
INGREDIENTS | SERVES 6
- 2 tablespoons butter
- 4 leeks
- 1 large yellow onion, peeled and diced
- 4 medium carrots, peeled and sliced
- 4 medium potatoes, peeled and diced
- 2 large turnips, peeled and diced
- 6 cups boiling water or chicken broth
- Salt and freshly ground black pepper, to taste
- 1¼ cups crème fraîche
Coat the inside of the crock of the slow cooker with the butter.
Slice the white parts of the leeks and about an inch of the green parts into½-inch thick slices; rinse well and drain. Add to the slow cooker along with the onion, carrots, potatoes, and turnips.
Pour the boiling water or broth over the vegetables. Cover and cook on low for 8 hours or until all the vegetables are tender.
Use an immersion blender to purée the soup. Taste for seasoning and add salt and pepper if desired.
Stir in the crème fraîche; cover and cook on low for 15 minutes, or until the soup is brought back to temperature.
Add 1 cup of heavy cream, ⅓ cup sour cream, and 2 tablespoons plain yogurt (with active acidophilus cultures) to a sterilized glass container. Mix, cover with plastic wrap, and let sit for 8 hours at room temperature. Refrigerate until ready to use or for up to a week.