Sally Schneider's French Winter Vegetable Soup

Ingredients

• 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 or 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, peeled and cut into 1/4 -inch dice (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

Directions

1. 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. 2

   Ladle into bowls and drizzle about 1/2 teaspoon of the remaining olive oil over each serving.