1 leek
\n1 medium red onion
\n1 large turnip (more would be good)
\n2 white potatoes
\n1 sweet potato
\n1 T. fresh chopped rosemary
\n2 quarts vegetable stock and\/or water<\/p>\n
Cut off dark green tops from leeks, rinse very thoroughly, and dice. Chop onion, and saut\u00e9 leeks and onion in the bottom of a large soup pot in a little water until soft. Peel and dice turnips and potatoes, and add to soup pot. Add a little stock and stew for 5 minutes, stirring gently. Add the rest of the stock and the rosemary, and simmer for 15 minutes, or until the potatoes are fully cooked. Puree about half of the soup in a food processor or blender, and return to the pot. Season to taste with salt and pepper, reheat, and serve.<\/p>\n","protected":false},"excerpt":{"rendered":"
1 leek 1 medium red onion 1 large turnip (more would be good) 2 white potatoes 1 sweet potato 1 T. fresh chopped rosemary 2 quarts vegetable stock and\/or water Cut off dark green tops from leeks, rinse very thoroughly, and dice. Chop onion, and saut\u00e9 leeks and onion in the bottom of a large soup pot in a little water until soft. Peel and dice turnips and potatoes, and add to soup pot. Add a little stock and stew…<\/p>\n