Ingredients:
2 cups water
¼ pound slab bacon, rind removed, cut into ¼-inch cubes (optional)
1 medium-size carrot, cut in half lengthwise, then sliced
1 medium turnip, peeled, and cut into ¼-inch cubes
2 leeks, white part only, washed and thinly sliced
1 medium onion, chopped
1 medium potato, cut into ¼-inch cubes
1 quart chicken or vegetable broth
sea salt and freshly ground pepper
½ cup unsalted butter (optional)
French bread
Directions:
1. If using bacon – bring the 2 cups water to a boil and cook the bacon pieces in it for 5 minutes. Drain in a colander then cook the bacon in a 4-quart pot over medium heat for about 10 minutes, until it renders its fat and barely starts to crisp.
2. If not using bacon – add 1 tablespoon olive oil to a 4-quart pot along with the vegetables, stirring every 3-4 minutes for about 15 minutes. If using bacon – stir in the vegetables and stir every 3-4 minutes, for about 15 minutes. Continue cooking until they soften slightly and start to smell good.
3. Add the broth and simmer until the vegetables have softened thoroughly. Season with salt and freshly ground black pepper.
4. Serve this soup in hot bowl. Put a tablespoon of butter on each serving (optional) and pass around a basket of crusty French bread at the table.
Serves 8