Cayenne Vegetable Soup

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)

Instructions

1. 1Cut leeks and celery in very thin slices crosswise.
2. 2Cook leeks and celery in 2.5 tablespoons butter, stirring constantly, for 10 minutes.
3. 3Add milk, and cook in a double boiler for 40 minutes.
4. 4Cut potatoes in slices and cut slices in small pieces.
5. 5Cook potatoes in boiling salted water for 10 minutes.
6. 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).
7. 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.
8. 8Season with salt, pepper, and cayenne.
9. 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.
10. 10Mix vegetables (except potatoes), and cook ten minutes, in four tablespoons butter, stirring constantly. Add potatoes, cover, and cook two minutes.
11. 11Add water, and boil one hour.
12. 12Beat with spoon or fork to break vegetables.
13. 13Add remaining butter and parsley. Season with salt and pepper. Combine the two soups.