Making stock for soup? Never heard of it. My choice of vegetables guarantee me a wonderful soup: Asparagus, zucchini, celery root, leeks, tarragon: How can you miss? Celery root gives the soup not only great flavor, but a slight bulk as well, allowing you to make this a creamy and very low starch soup. Grating the veggies shortens the cooking time. You will love this soup hot or chilled. Do not hesitate to go dairy-free, and have fun with the whole gamut of dairy-free milks, and dairy-free yogurts.
- 1/3 cup olive oil
- 4 leeks, sliced
- 1 large celery root, grated
- 2 quarts (8 cups) water
- 1 cup dry white wine or sake
- 2 large zucchini, grated
- 2 bunches asparagus, tough ends discarded
- 1/2 teaspoon nutmeg
- 2 sprigs tarragon, leaves only
- Salt to taste
- 4 cups milk or dairy-free milk
- 2-3 cups plain yogurt or dairy-free yogurt
- Ground pepper to taste
Heat the olive oil in a wide heavy pot. Sauté the leeks until translucent. Add all ingredients in the first set, and bring to a boil. Reduce the flame to medium and cook, covered, 15 minutes. Add the milk and cook only until hot. Turn off the flame, and stir in the yogurt and pepper. Cream the soup with an immersion blender. Adjust consistency and seasonings before serving. Serve hot or chilled.