White turnip soup with shaved black truffles

8 Servings

Ingredients

Quantity Ingredient
6 tablespoons Unsalted butter
2 Leeks; white part only, Chopped
1 pounds Idaho potatoes; peeled and diced
1½ pounds White turnips; peeled and diced
2 tablespoons All-purpose flour
3 quarts Homemade or low-sodium canned chicken stock
Coarse salt and freshly ground pepper
½ cup Heavy cream
4 larges Egg yolks
Star-shaped croutons; For Garnish
1 Black Truffle; Shaved, for garnish

Directions

1. Melt 4 tablespoons butter in a large pot over medium heat. Add leeks and cook until soft, about 5 minutes. Add potatoes and turnips, stirring to combine. Cover and cook for about 10 minutes. Sprinkle flour over vegetables, stir to cover evenly, and cook for 1 minute, Add stock, season with salt and pepper to taste, and simmer until tender, about 20 to 30 minutes. 2. Using a food mill, pur‚e vegetables and return to pot. In a small mixing bowl, whisk together heavy cream and yolks. Temper the egg mixture by adding 2 cups of soup to the bowl, stir to combine. Add egg-soup mixture to soup pot, and stir to combine. Bring to a simmer and serve garnished with croutons and a truffle shavings. Serves 8 Scanned and formatted by Carole Walberg from Martha Stewart's Home Page Recipe by: Martha Stewart's Home Page Posted to MC-Recipe Digest V1 #960 by Bob & Carole Walberg <walbergr@...> on Dec 17, 1997

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