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Winter vegetable soup at Lido Restaurant in Shell Beach

See full recipe on: LA Times



Ingredients

Note: adapted from lido restaurant. white truffle oil is available at select gourmet markets and most cooking supply stores. the restaurant garnishes the soup with whipped creme fraiche and black truffle shavings, though the chef also suggests garnishing with sauteed mushrooms and a drizzle of truffle oil.
2 cups sliced leeks, white part only, cleaned and sliced into 1/4 -inch strips (from about 3 whole)
1/4 cup ( 1/2 stick) butter
2 sprigs thyme
2 bay leaves
4 1/2 cups diced boiling potatoes (from a scant 2 pounds), peeled and diced into 1/4 -inch cubes
1 1/2 cups diced parsnips (3 to 4 whole), peeled and diced into 1/4 -inch cubes
1 celery root (about 1 pound), peeled and diced into 1/4 -inch cubes
1 quart chicken broth, more as desired
Salt and white pepper
1 cup heavy cream
White truffle oil

Nutrition 6 servings

Per Serving % Daily Value
Calories 1,783
Fat 175g 269%
Carbs 50g 16%
Protein 10g 20%
Fiber 7g 28%
Cholesterol 79mg 26%
Sodium 345mg 14%
     
Fat
Carbs
Protein

Preparation






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