3 leeks, well rinsed
2 c. water
2 tbsp. white wine vinegar
4 carrots, peeled
3 parsnips, peeled
6 lg. cloves garlic, minced
8 tbsp. (1 stick) unsalted butter
4 c. chicken stock or canned broth
8 sm. red potatoes, quartered
12 ripe tomatoes, cut into 1 inch chunks
1/4 c. coarsely chopped fresh Italian (flat-leaf) parsley
12 lg. fresh basil leaves, slivered
1 1/2 tbsp. dried tarragon
1 1/2 tsp. freshly ground black pepper
1 tsp. ground nutmeg
Salt, to taste
12 oz. hard chevre, such as Crottin, rind removed, coarsely grated

1. Trim the leeks, leaving 1 inch of green. Cut the leeks in half lengthwise.

2. In a small bowl combine the water and vinegar. Soak the leeks for 15 minutes to remove sand. Rinse well under running water and cut into fine dice. Place in a bowl.

3. Cut the carrots into fine dice. Add to the leeks.

4. Cut the parsnips into fine dice. Add to the vegetable bowl. Add the garlic.

5. Melt the butter in a heavy deep casserole over low heat. Add the diced vegetables and cook, covered, for 10 minutes, stirring occasionally.

6. Add the stock and potatoes and continue cooking, covered, for 10 minutes.

7. Add the tomatoes, parsley, basil, tarragon, pepper, nutmeg and salt. Cover, and cook over medium heat for 15 minutes longer.

8. Remove the cover, reduce the heat to low, and cook another 30 minutes.

9. Serve topped with grated chevre. 8 portions.