Sally Schneider'S French Winter Vegetable Soup - cooking recipe

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 (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

Preparation

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