Title: Root vegetable soup
 Categories: Soups
      Yield: 1 Servings
 
      2 lg Leeks white part only
      4 tb Unsalted butter
  2 1/2 tb All purpose flour
      6 c  Homemade chicken stock
      3 md Carrots peeled and cubed
      3 md Turnips peeled and cubed
      2 md Parsnips peeled and cubed
      2 md Red potatoes peeled and
           Cubed
      2    Hearts of bibb lettuce
           Leaves separated and rinsed
      2 c  Fresh spinach leaves
           Stemmed and rinsed
           Salt and white pepper to
           Taste
    1/2 c  Heavy cream
      2 tb Fine minced chives
           And parsley for garnish
 
  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 still
  remain 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 parsley and
  serve hot with thin slices of black bread.