Ingredients
2 pounds mixed root vegetables such as turnips, carrots, turnips, salsify
3 or 4 potatoes, peeled and cubed
2 leeks, washed thoroughly and sliced
1 large onion, chopped
3 cloves garlic, finely chopped (optional)
4 sprigs fresh thyme or 2 teaspoons dried
6 sage leaves or 1 teaspoon dried sage
1 handful of chopped fresh parsley or 1 tablespoon dried
1 bay leaf
salt and freshly ground pepper to taste black
2 quarts of chicken broth
Olive oil for frying
Preparation
Fry the onion and garlic for a few minutes in hot oil. Remove from heat and transfer to the pot to cook soup in. Put all ingredients into the pot, stir to combine and bring the liquid to a boil.Lower the heat so the soup is simmering, partially cover the pan with a lid and cook for 20 minutes to half an hour until vegetables are tender.
2 pounds mixed root vegetables such as turnips, carrots, turnips, salsify
3 or 4 potatoes, peeled and cubed
2 leeks, washed thoroughly and sliced
1 large onion, chopped
3 cloves garlic, finely chopped (optional)
4 sprigs fresh thyme or 2 teaspoons dried
6 sage leaves or 1 teaspoon dried sage
1 handful of chopped fresh parsley or 1 tablespoon dried
1 bay leaf
salt and freshly ground pepper to taste black
2 quarts of chicken broth
Olive oil for frying
Preparation
Fry the onion and garlic for a few minutes in hot oil. Remove from heat and transfer to the pot to cook soup in. Put all ingredients into the pot, stir to combine and bring the liquid to a boil.Lower the heat so the soup is simmering, partially cover the pan with a lid and cook for 20 minutes to half an hour until vegetables are tender.
