• 1 Tbsp extra virgin olive oil
• 1 medium onion - chopped
• 1 leek - white and light green - halved, cleaned and sliced (can delete and add 2 onions)
• 1 lb carrots - peeled and diced
• 1 lb parsnips - peeled, quartered and diced
• 1/2-1 lb Yukon gold potatoes - peeled and diced
• 2 qut. liquid - water, chicken stock, vegetable stock
• bouquet garni made with bay leaf and couple springs of tarragon, thyme, and parsley (can add 1/2 tsp dried for tarragon)
• 2 Tbsp finely chopped tarragon - garnish optional

1. Heat the olive oil in a large pot and add the onion, leek and a pinch of salt. Cook, stirring, until tender, about 5 min. Add the carrots, parsnips and a generous pinch of salt. Cover partially and cook for another 5 - 10 min., stirring often until the vegetables are tender and fragrant. Add the potatoes, liquid, salt to taste and the bouquet garni. Bring to a boil, reduce the heat, cover and simmer 45 min., or until the vegetables are very tender and the soup is fragrant. Remove and discard the bouquet garni.
2. Blend the soup in batches in a blender with a towel for insulation on the top. The soup should be very smooth. Return to the pot and stir and taste. Adjust the salt, add freshly ground pepper and heat through. Can garnish with a drizzle of yogurt swirled over the top a nd a sprinkling of tarragon.

Serves: 8       Total cook time: 30 min. (30 min to overnight marinade)
Source: NYT Cooking App