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White Winter Vegetable Soup With Blue Cheese Croutons Recipe

Ingredients

How to make it

  • Heat the oil in a large soup pot over medium-low heat. Add the onion and leek, cover and sweat for about 10 minutes.
  • Add the parsnips, turnip, potato, and cauliflower. Cook uncovered stirring occasionally, for a few minutes.
  • Increase the heat and add the wine, cook until most of the liquid has evaporated.
  • Lower the heat to medium; add the stock and water and bring to a boil; cook, skimming any foam off the top, for about 20 minutes, or until the vegetables are very tender.
  • Puree the soup in the blender, in batches, (take care when blending hot soups); or using an immersion blender. Return to the pot (if using the blender); add the cream and reheat gently. Ladle into warmed bowls and top with a crouton or two.
  • To make the Croutons:
  • Heat the oven to 375 degrees. Brush the bread slices with a little olive oil, put on a baking sheet and bake until brown, turning once, about 15 minutes.
  • In a small bowl, combine the blue cheese with the butter.
  • Spread the blue cheese mixture on the croutons and serve on top of the soup.
  • LindySez party tip: Make the soup (without the cream) up to 3 days before the party. Make the croutons and spread as well. Keep the soup covered in the refrigerator, heat gently and add the cream at the last minute. Keep the croutons in a zip top bag. Keep the spread, covered, in the refrigerator. Take the spread out at least 1/2 hour before service, to allow it to warm up so it doesn't break the croutons when you spread it.

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sosousme Santa Rosa, CA

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