Cream of turnip potato and leek soup - bon appetit
8 servings
Ingredients
| Quantity | Ingredient | |
|---|---|---|
| ¼ | cup | (1/2 stick) butter |
| 8 | cups | Thinly sliced leeks (about 5 large; white and pale green parts only) |
| 1 | Turnip (about 12 oz), peeled, cut into 3/4-inch pieces | |
| 1 | large | Potato (about 10 oz), peeled, cut into 3/4-inch pieces |
| 5 | cups | Canned lowfat chicken broth |
| 1 | cup | (about) milk |
| Whipping cream | ||
Directions
Melt butter in heavy large Dutch oven over medium heat. Add leeks, turnip and potato and stir to coat. Reduce heat to very low, cover and cook until leeks are translucent, stirring occasionally, about 30 minutes. Stir in broth. Increase heat to medium. Cover and simmer until veg- etables are tender, about 45 minutes.
Working in batches, puree soup in blender. Return soup to pot. Thin with milk to desired consistency. Season with salt and pepper. Ladle soup into bowls. Swirl spoonful of cream into each.
Bon Appetit/October/94 Scanned & edited by Di Pahl & <gg>