Kosher Blog

Cream of White Winter Vegetable Soup

Our record-breaking snowfall is already melting, but the weather is still cold enough for soup. Here’s a favorite in our family - Levana Kirschenbaum’s Cream of White Winter Vegetable Soup. Dried chestnuts make an interesting flavor addition. If you can’t find them, leave them out. This recipe is a starter recipe - once you get the hang of it you can mix and match vegetables. Last time I made it, I used rutabaga. Squash or Broccoli are naturals for a creamed soup, but you’ll have to change the name of the recipe :) . You can use chicken broth if you want, or make it dairy & use real cream or milk at the end. It’s a very hearty soup - enjoy!

1/4 cup olive oil
3 leeks, white parts only, thinly sliced
1 medium onion, diced
2 baking potatoes, peeled & cubed
3 small turnips, peeled & cubed
3 parsnips, peeled & sliced into 2″ chunks
1 cup dried chestnuts
1 whole celery root, peeled & cubed
2 cups soy milk
pinch of nutmeg
salt & pepper to taste
chives to granish

Heat the oil in a heavy pot and saute the onions & leeks until translucent. Try not to brown them. Add all of the vegetables and 2 quarts of water and bring to a boil. Reduce the heat to medium, and cook covered for 1 hour. Carefully blend the soup with a hand blender. Add the soymilk and seasonings and heat through. Do not allow the soup to boil after the addition of the soymilk. Garnish with chopped chives.