Recipe: Winter Vegetable Soup with Fine Herbs (using leeks, carrots and turnip)

WINTER VEGETABLE SOUP WITH FINE HERBS

8 tablespoons olive oil
1 large onion, coarsely chopped
2 leeks, thinly sliced, including parts of the bottom
greens
3 medium carrots, peeled and diced
1 medium turnip, diced
2 celery stalks, finely sliced
12 cups water (or vegetable stock)
2 cloves garlic, minced
1 bay leaf
1/2 cup uncooked white rice
4 tablespoons fine herbs from Provence (thyme, rosemary, oregano, basil)
3 parsley sprigs, finely chopped
1 cup white dried wine
Salt and pepper
Grated Pecorino cheese (for serving)

Pour olive oil into a large soup pot. Add onion, leeks, carrots, turnip, and celery; saute lightly over low-medium heat for 3 to 4 minutes. Stir continuously.

Add 12 cups water or stock, garlic, bay leaf, rice, Provence herbs, parsley and wine. Raise heat to medium-high, cover pot, and bring soup to a quick boil. After boiling 8 to 10 minutes, lower heat to low-medium, cover pot, and let it simmer for 25 to 30 minutes.

Add salt and pepper to taste, cover pot, and simmer for 5 more minutes.

Serve soup hot. Sprinkle grated Pecorino cheese on top as garnish.

Makes 6 to 8 servings
Source: Sacred Feasts: From a Monastery Kitchen by Brother Victor-Antione d'Avila-Latourrette