Celiac.com 12/20/2013 - A good winter vegetable soup recipe is a must, especially for those really cold days when you need a good hot pot on the stove to warm things up and raise spirits with the aroma of good food.
- 4 leeks, white and pale-green parts only, halved lengthwise, cut into 1-inch pieces, and washed well
- 3 medium carrots, cut into cubes
- 3 medium shallots, finely chopped
- 3 celery stalks, cut on the bias into ½-inch-thick pieces
- 1 quart canned chicken stock
- 1 cup water
- 1 sweet potato, peeled and cut into cubes
- 1 Russet potato, cut into cubes
- 1 pound Swiss chard, stems trimmed, leaves coarsely chopped
- 1 cup peeled, cored and coarsely chopped Granny Smith apple
- 1 cup peeled and coarsely chopped turnip
- 1 cup peeled and chopped butternut squash
- 2 tablespoons extra-virgin olive oil
- 1 cup coarsely chopped onion
- 2 garlic cloves, crushed
- 2 tablespoons thinly sliced fresh dill
- 1 ounce piece Parmesan cheese rind
- Kosher salt and freshly ground pepper
Heat oil in a large saucepan on medium-high heat.
Add first leeks, then shallots and celery, and sauté until translucent.
Add apple, turnip, squash, carrot, potato and sweet potato; season with salt, then sauté 5 minutes.
Add stock, and Parmesan rind.
Bring to a boil and simmer, stirring occasionally, about 30 minutes or until vegetables are tender.
Add salt and pepper to taste. Cool slightly.
Carefully pureé in a blender. Salt and pepper to taste. Serve hot.