*  Exported from  MasterCook  *

                           Root Vegetable Soup

Recipe By     : 
Serving Size  : 6    Preparation Time :0:00
Categories    : Vegetables                       Microwave
                Soups/Stews

  Amount  Measure       Ingredient -- Preparation Method
--------  ------------  --------------------------------
   2      large         Leeks white part only
   4      tablespoons   Unsalted butter
   2 1/2  tablespoons   All purpose -- flour
   6      cups          Homemade chicken stock
   3      medium        Carrots peeled and cubed
   3      medium        Turnips peeled and cubed
   2      medium        Parsnips peeled and -- cubed
   2      medium        Red potatoes peeled and -- cubed
   2      each          Hearts of bibb lettuce -- leaves separated and
					
   2      cups          Fresh spinach -- leaves stemmed and r
                        Salt and white pepper to -- taste
     1/2  cup           Heavy cream
   2      tablespoons   Fine minced chives -- and parsley for garn

Cut the leeks in half lengthwise and then crosswise into thin slices. Place in a
 colander and run under warm water to remove all traces of sand. Drain and 
set aside. In a large casserole, melt the butter over low heat. Add the flour and
 cook, stirring constantly for one minute without browning. Add the chicken stock 
and whisk until well blended. Add the reserved leeks, carrots, turnips, parsnips
 and potatoes. Bring to a boil, reduce heat and simmer until the vegetables are
 almost tender.
Add the lettuce and spinach leaves to the soup, and season with salt and pepper. 
The lettuce should just wilt, but stillremain crisp. Do not overcook. Before serving,
 add the heavy cream and heat the soup through without letting it come to a boil.
Transfer the soup to a large tureen, sprinkle with chives and parlsey and serve
 hot with thin slices of black bread.

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