Carrot Fennel Parsnip Soup

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2 Tbsp butter or olive oil
1 leek, cleaned and sliced in thick rings
1 bulb fennel, cut in thick slices (use it up to where the stems get fibrous)
1 large or 2 small parsnips, peeled and cut in thick slices
1 1/2 lbs carrots, cut in thick slices
1 clove garlic, thinly sliced
1/2 cup white wine
~6 cups vegetable broth
salt and white pepper to taste


Melt the butter (or heat the oil) in a pot over a medium high flame. Add all of the vegetables, and stir occasionally for several minutes until they begin to lightly caramelize on the outside. Add the white wine, and allow to boil off for a minute. Add enough broth to cover by an inch or two, raise the heat until it comes to a boil, and then reduce the heat until it's just high enough to maintain a simmer. Cover and simmer until everything is very tender, ~half an hour. Puree in batches in a food processor or blender (I like a nice smooth puree, but feel free to leave it chunky if you prefer). Return to a pot, add additional broth as needed to get a nice soup consistency, and adjust seasonings to taste.