When preparing a soup that includes different types of vegetables, you must be careful not to overcook them. An easy way to prevent such overcooking is to allow the vegetables to complete their cooking off the stove in the heat retained in the pot. When the vegetables are almost tender, take the soup off the heat for up to 30 minutes before serving. This method guarantees that the vegetables will retain their individual flavors and textures.

Serves 8

For this recipe, you will need:

8 cups chicken stock or water

2 cups diced, peeled red beets, in 1/4-inch dice

1 tablespoon lemon juice

2 cups diced, peeled carrots, in 1/4-inch dice

2 cups diced, peeled purple-top turnips, in 1/4-inch dice

1 cup diced, peeled rutabaga, in 1/4-inch dice

1 cup diced, peeled celery root, in 1/4-inch dice

2 cups thinly sliced leeks, white and light green parts, washed well

1 cup shelled peas

To taste kosher salt

To taste ground black pepper

1/2 cup fresh chervil leaves (or use half tarragon and half parsley)

1/3 cup crème fraîche or sour cream, for garnish (optional)

Directions:

1. In a 6- or 8-quart pot, bring the chicken stock to a boil over medium-high heat.

2. Add the beets and lemon juice and cook until the beets are half-tender, 3 to 4 minutes.

3. Add the carrots, turnips, rutabaga, celery root, and leeks and return to a boil. Reduce the heat and simmer until the vegetables are almost tender, 5 to 8 minutes.

4. Add the peas. Season to taste with salt and pepper. Remove the pan from the heat and let the soup rest until all the vegetables are tender, up to 30 minutes.

5. Add the chopped chervil and correct the seasoning.

6. If using, garnish the soup with crème fraîche and serve with crusty bread.