Summary
| Yield | |
|---|---|
| Prep Time | 20 minutes |
Description
A creamy turnip and leek soup guaranteed to soothe your taste buds!
Ingredients
- 2 tbsp extra-virgin olive oil
- 2 large leeks, white only, washed and chopped
- 2 garlic cloves, chopped
- 1 lb small turnips, peeled and coarsley chopped
- 1⁄2 c dry white wine
- 4 c chicken stock or canned low-sodium broth
- 1⁄2 c creme fraiche
- salt and freshly ground, to taste
Instructions
Heat the olive oil in a large saucepan until simmering. Add the leek and garlic and cook over moderately high heat, stirring occasionally, until softened, about 6 minutes. Add the turnips and cook, stirring frequently, until crisp-tender, about 5 minutes.
Add the wine and cook until almost evaporated, about 5 minutes. Add the 4 cups of chicken stock and bring to a boil. Reduce the heat to moderately low and simmer until the turnips are tender, about 25 minutes. Working in batches, puree the soup in a blender or food processor, then strain it through a fine sieve. You can also use an immersion blender directly in the pot. Heat the soup once again in the pot and cook over medium heat for an additional 5 minutes. Whisk in the crème fraîche until fully incorporated, adjust consistency with stock, and season with salt and pepper.
Notes
Photo: Sarah Braun