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For the Milk Aromatic 2 cups milk (I used 2% but you can use any kind--soup might be thinner if you use skim) 4 large parsley branches 1 sprig of thyme 2 bay leaves 1/2 onion, sliced 1 garlic clove, halved 10 peppercorns, lightly crushed
For the Soup 3 tablespoons unsalted butter 4 leeks, sliced into 1 inch thick slices, rinsed very well About 10 cups of root veggies, peeled and cut into chunks (turnips, parsnips, radish, celeriac, potato, etc) About 1 pound carrots, peeled and cut into large pieces 2 bay leaves 2 tablespoons fresh chopped parsley 1 1/2 teaspoons sea salt 3 tablespoons flour 5 cups water Black pepper to taste 1 baguette or other crusty bread, cut into slices and lightly toasted Grated or shredded cheese to sprinkle on top of bread Thyme sprigs for garnish (optional)
PREPARATION 1. To make the Milk Aromatic: Put the milk, parsley, thyme, bay leaves, sliced onion, garlic and peppercorns in a medium saucepan and slowly bring to a boil. Turn off the heat and cover. Let sit while you prepare all the veggies. 2. Place the butter into a large pot and melt over medium heat. Add all of the vegetables, bay leaves, parsley and salt. Cook for about 5-10 minutes, gently shifting the veggies around to heat them up. Then use a large wooden spoon to stir in the flour and add the water. Bring to a boil, lower the heat and let simmer, partially covered for about 20-25 minutes, until the veggies are tender but still a bit firm. 3. Strain the milk mixture into a blender, add about a cup of the veggies and puree until smooth. Stir the puree back into the soup. Taste for salt and add some pepper. 4. Into each serving bowl, place a piece of the toasted bread. Break it up if necessary and top with a handful of the cheese. Then ladle the hot soup on top. Decorate with the thyme sprigs if using and serve immediately. 5. Leftover soup can be stored in an airtight container in the refrigerator for 5-6 days. It reheats really well.
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