Sally Schneider'S French Winter Vegetable Soup

• 6 cups water
• 3 tablespoons extra virgin olive oil
• 2 teaspoons kosher salt
• 1 medium onion, cut into 1/4-inch dice
• 2 medium yellow fin potatoes (about 3/4 pound) or 2 medium yukon gold potatoes, peeled and cut into 1/4 inch dice (about 3/4 pound)
• 3 medium leeks, white and pale green parts only, thinly sliced and rinsed to remove grit
• 3 -4 medium carrots, peeled and cut into 1/4 inch dice (8 ounces)
• 3 medium parsnips, peeled and cut into 1/4 inch dice (6 ounces)
• 2 medium turnips (8 ounces) or 1/2 rutabaga, peeled and cut into 1/4 -inch dice (8 ounces)
• 1 small celery root, peeled and cut into 1/4 inch dice (8 ounces)
• 1 small fennel bulb, trimmed, cored, and cut into 1/4 inch dice
• 2 garlic cloves, smashed
• fresh ground black pepper

1. In a large heavy saucepan, bring the water, 2 tablespoons of the olive oil, and salt to a boil. Add the vegetables and garlic and simmer, half covered, until the vegetables are very tender, about 30 to 35 minutes. Pepper liberally.
2. Ladle into bowls and drizzle about 1/2 teaspoon of the remaining olive oil over each serving.

water, extra virgin olive oil, kosher salt, onion, potatoes, leeks, carrots, parsnips, celery root, fennel bulb, garlic, fresh ground black pepper

Taken from www.food.com/recipe/sally-schneiders-french-winter-vegetable-soup-337198 (may not work)