When it got really cold back in January and February, it was necessary to start making a lot of soup. This one was easy to make, since you just throw everyone in the crock pot. And the homemade creme fraiche is pretty darn good. I like the fresh tangy bite it adds to the earthy soup. And this works with any veggies. I had a hodge podge in my fridge that I used.
Recipe: Golden Vegetable Soup (from One Perfect Bite)
2 tbsp butter
1 lb baby carrots
2 lbs russet potatoes
2 large leeks
~1 lb turnip roots
1 large onion
4 cups vegetable stock
1.5 cups water
s&p to taste
1 cup heavy cream
1/3 cup sour cream or buttermilk
2 tbsp plain yogurt
Rub bottom half of slow cooker with butter. Add carrots, potatoes, leeks, turnips and onions. Add water and broth, and cook on low until vegetables are tender, about 6-8 hours.
Using an immersion blender, puree soup. Season to taste with s&p.
For creme fraiche, combine cream, sour cream and yogurt in a small bowl. Whisk until smooth. Cover with plastic wrap and let stand at room temperature until thickened, 6-8 hours or overnight. The longer it sits, the thicker it will get. Cover and refrigerate until needed.