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>

Related recipes