Updated: Nov 14, 2020
Here is another great soup, it is very easy, there is just a lot of stuff in it.
2 large yellow onions quartered
6 celery stalks cut into 3-inch pieces
6 carrots cut into large slices
10 stalks of Italian Parsley
6 sprigs of Thyme
6 sprigs of marjoram
12 cups of water
1 tablespoon of salt
1 tablespoon of peppercorns, black or pink
1 tablespoon of yellow mustard seeds
pinch of Saffron
Note: you want a large dice for the veggies below
2 tablespoons of olive oil
1 yellow onion diced
3 cups of diced Yukon gold potatoes
3 leeks, dark green part removed, cut in half, clean, and then sliced into 1/8 slices
3 cups of diced carrots
3 cups of diced parsnips
3 cups of diced turnips
1 celery root, cleaned and diced
1 fennel bulb, cored and diced
4 cloves garlic diced
1/2 cup Italian parsley, chopped and stems removed
Salt & Pepper to taste
In a large deep soup pot place all the ingredients for the broth, bring to a boil, then reduce to low medium and simmer for about 30 to 40 minutes. when the carrots are soft the broth is ready.
Strain broth and set aside, you have made more broth than you need for this soup but you can freeze the balance for other uses.
In the same large pot add 6 cups of the broth you just made and the olive oil and bring to a boil. Now add all the ingredients from the soup list with the exception of the parsley. Simmer, partially covered over low medium heat for 35 to 45 minutes. At the midpoint taste the soup and salt and pepper to taste. Once all veggies are tender the soup is done. Now add parsley and stir.
Serve with a nice baguette and herb goat cheese.
This soup also is a nice base for other ingredients, like leftover cooked chicken, ham, or even lamb. Just add them in the last ten minutes so that warm up in the soup.