Leek and turnip soup (milchig)
4 -6
Ingredients
| Quantity | Ingredient | |
|---|---|---|
| 4 | Turnips; cut in small chunks, up to 5 | |
| 3 | smalls | Potatoes; also in chunks |
| 3 | Leeks; white parts only | |
| 1 | Clove garlic; minced | |
| ¼ | cup | Parsley; chopped |
| ½ | teaspoon | Thyme |
| 1 | tablespoon | Butter; (I used olive oil) |
| 1½ | teaspoon | Salt |
| 6 | cups | Water; (I added some pareve soup mix) |
| ½ | cup | Milk |
Directions
From our daughter...sorry, don't know where she got it from.
Saute the first 6 ingredients in the butter for 5 minutes. Add the water and salt, and simmer for 30 minutes. Puree in a blender or food processor, add the milk, and reheat. Enjoy! Posted to JEWISH-FOOD digest by Muriel Harris <harrism@...> on Nov 11, 1998, converted by MM_Buster v2.0l.