|Preparation||Cooking||Start to finish|
|58 min.||25 min.||1 hour 23 min.|
|1||Choose your vegetables, preferably roots, such as celeriac, carrots, turnips, beetroot, black radishes, etc.|
You should use a variety and aim for a balance with about the same weight of each, apart from strong-flavoured kinds, of which you will need less, or they are all you will taste. I am thinking in particular of celeriac and radishes.
Use pink rather than red beetroot if you can, otherwise the colour will be a strong reddish purple, which might not be very appealing - it's a matter of taste.
|2||Prepare 2 leeks and chop. Then chop the cauliflower fairly small (a mandolin is ideal for this).|
|3||Peel and rinse the other vegetables and slice thinly (use a food processor) or cut into julienne sticks.|
|4||Prepare 1 onion and slice thinly.|
|5||Pour 5 tablespoons olive oil into a large saucepan or stockpot. When hot, add the onion, salt and pepper and cook for 2 minutes without colouring.|
|6||Add all the other vegetables and mix well. Cook for 2 or 3 minutes, stirring frequently.|
|7||Cover with 2 cm (1 inch) of water and add 1 chicken stock cube.|
|8||Bring to the boil and cook on medium heat until the carrots are tender.|
|9||Remove from the heat and blend thoroughly.|
|10||Add 250 ml liquid cream, 1 tablespoon French mustard and blend briefly once more. Your soup is ready.|