Cream of Turnip, Potato and Leek Soup
photo by Karen Elizabeth
- Ready In:
- 1hr 30mins
- Ingredients:
- 6
- Serves:
-
6-8
ingredients
directions
- Melt butter over medium heat and add the vegetables; stir to coat.
- Reduce heat to very low, cover and cook the veggies, stirring occasionally, for 30 to 40 minutes.
- Add chicken broth. Increase heat to medium, cover and simmer 45 minutes, until veggies are utterly tender.
- In batches, puree soup in blender or food processor.
- Return soup to pot; add 1 to 1 and ½ C milk or light cream, thinning to desired consistency.
- Season to taste with salt and pepper.
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Reviews
-
So easy.......... I made the whole quantity, since the youngsters were home, and even so, only had a very little left for DHs lunch today! I used full-cream milk, and we enjoyed a rich, creamy, thoroughly satisfying soup, that mostly cooked itself while I got on with other things, what a pleasure! I served with a fresh olive ciabatta bread, thank you for a marvellous supper, BarbryT!
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This is an 8 star soup according to Chris! We loved it and the quantities in the recipe made enough to freeze another two servings each. A very satisfying, smooth and filling soup - particularly when enhanced with a garnish of snipped shallots and a swirl of the light cream BarbryT recommends in the recipe. Thanks for posting BarbryT.
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WOW: a truly delicious and creamy soup with a wonderful blend of flavours. And relatively low fat. I do admit to being greatly inspired both by the earlier reviews and the photographs. I've always loved leek and potato soups, and was intrigued by the addition of turnip to this classic soup. That's what put me in the mood to experiment a bit further. Guided by the Zaar Kitchen Dictionary, I added a roughly chopped Granny Smith apple and cinnamon in step two, but then followed the recipe exactly. I used a fat reduced chicken stock and a low fat milk and used an immersion blender in step four. Just before serving, I added a generous dollop of creamy Greek yoghurt and chopped chives. I made the full quantity - the previous reviewers all seemed to regret not having done this! - so I was able to add several generous serves to the freezer. I also sampled some cold, a few hours later, and am really looking forward to eating some cold for lunch tomorrow. Thank you so much for sharing this fabulous recipe, BarbryT. DEFINITELY one I'll be making again - after we've eaten what's been stashed in the freezer!
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RECIPE SUBMITTED BY
BarbryT
Seattle, WA
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