Cayenne Vegetable Soup
A simple and flavorful vegetable soup with leeks, celery, potatoes, and a hint of cayenne pepper.
Ingredients
- 1 medium Leeks (Thinly sliced crosswise)
- 2 Celery stalks (Thinly sliced crosswise)
- 2.5 tablespoons Butter (For cooking leeks and celery)
- 4 cups Milk
- 2 medium Potatoes (Peeled and diced)
- 2 cups Water (For cooking potatoes)
- 0.5 teaspoon Salt (For cooking potatoes)
- 2 tablespoons Butter (For the soup)
- 2 tablespoons All-purpose flour
- 0.5 teaspoon Salt (To taste)
- 0.25 teaspoon Black pepper (To taste)
- 0.125 teaspoon Cayenne pepper (To taste)
- 0.33 cup Carrot (Small, thinly sliced)
- 0.33 cup Turnip (Half, thinly sliced)
- 0.5 cup Celery (Quarter-inch pieces)
- 1.5 cups Potato (Small pieces)
- 0.5 Onion (Thinly sliced)
- 1 quart Water
- 1 tablespoon Butter
- 0.5 tablespoon Fresh parsley (Finely chopped)
- 0.25 teaspoon Salt (To taste)
- 0.125 teaspoon Black pepper (To taste)
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Instructions
- 1Cut leeks and celery in very thin slices crosswise.
- 2Cook leeks and celery in 2.5 tablespoons butter, stirring constantly, for 10 minutes.
- 3Add milk, and cook in a double boiler for 40 minutes.
- 4Cut potatoes in slices and cut slices in small pieces.
- 5Cook potatoes in boiling salted water for 10 minutes.
- 6Melt 2 tablespoons butter in a saucepan over medium heat. Add flour and cook, stirring constantly, for 1-2 minutes until a smooth paste forms (a roux).
- 7Gradually whisk in the milk with vegetables (leeks and celery) and potatoes into the roux. Cook until potatoes are soft, about 5-10 minutes, stirring occasionally.
- 8Season with salt, pepper, and cayenne.
- 9Wash and scrape a small carrot; cut in quarters lengthwise; cut quarters in thirds lengthwise; cut strips thus made in thin slices crosswise. Wash and pare half a turnip, and cut and slice same as carrot. Wash, pare, and cut potatoes in small pieces. Wash and scrape celery and cut in quarter-inch pieces. Prepare vegetables before measuring. Cut onion in thin slices.
- 10Mix vegetables (except potatoes), and cook ten minutes, in four tablespoons butter, stirring constantly. Add potatoes, cover, and cook two minutes.
- 11Add water, and boil one hour.
- 12Beat with spoon or fork to break vegetables.
- 13Add remaining butter and parsley. Season with salt and pepper. Combine the two soups.
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