The best thing about this soup recipe is anything goes. Everyone has their own version depending on their own tastes. I don’t add the nutmeg. Robin and Adam add sweet potatoes. And everyone agrees that fresh corn really adds something.
3 medium leeks (with 1 inch of green left on)
4 medium carrots
3 medium parsnips
2 Tbl minced garlic
2 Tbl unsalted butter
2 Tbl olive oil
4 cups vegetable broth
6 red new potatoes, cut into 1-inch cubes
8 ripe plum tomatoes, peeled, or 1 (28 oz) can plum tomatoes drained
¼ cup coarsely chopped parsley
1 tsp dried tarragon or thyme
1 tsp ground nutmeg
salt and pepper to taste
Trim, clean and finely dice leeks, carrots, and parsnips. Combine in a bowl with garlic. Melt the butter with the oil in a large, heavy pot over low heat. Add the diced vegetables and cook, stirring occasionally, until wilted, about 10 minutes. Add the broth and potatoes; cook, covered, over medium-low heat for 10 minutes. Add the remaining ingredients and cook, covered, for 15 minutes. Uncover and cook 15 minutes more to enrich the broth.