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Winter vegetable soup

Time 1 hour
Yields Serves 6 to 8
Winter vegetable soup
(Kirk McKoy / Los Angeles Times)
1

In a medium heavy-bottom soup pot heated over medium-high heat, saute the leeks in the butter until tender, 3 to 5 minutes, stirring frequently, and being careful not to burn the butter. Stir in the thyme and bay leaves and continue to cook until aromatic, about 1 minute.

2

Stir in the potatoes, parsnips, celery root and broth and bring the mixture to a good simmer. Season with one-half teaspoon salt and a pinch of pepper, or to taste. Cook until the parsnips begin to become tender, 15 to 20 minutes. Reduce the heat to a gentle simmer and stir in the cream. Continue to cook until all of the vegetables are tender, an additional 5 to 10 minutes. Remove and discard the thyme sprigs and bay leaves.

3

Puree the soup until smooth using a blender or immersion blender. Strain the soup through a fine mesh strainer and season as desired with additional salt and pepper. Add the truffle oil, a few drops at a time, to taste.

4

Ladle the soup into bowls and serve immediately.

Adapted from Lido Restaurant. White truffle oil is available at select gourmet markets and most cooking supply stores. The restaurant garnishes the soup with whipped creme fraiche and black truffle shavings, though the chef also suggests garnishing with sauteed mushrooms and a drizzle of truffle oil.

Noelle Carter is the former Los Angeles Times Test Kitchen director. She left in January 2019.
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