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Cream Of Turnip Potato And Leek Soup – Bon Appetit

Cream of Turnip Potato and Leek Soup - Bon Appetit recipe image
This luxurious Cream of Turnip, Potato, and Leek Soup is the definition of cozy comfort food. The earthy sweetness of turnips pairs beautifully with the mild onion-like flavor of leeks, all softened by starchy potatoes into a naturally thick, velvety base. Slow-cooked until tender and then blended to silkiness, this soup offers a rich, creamy texture without being heavy. It&# 226;ÂÂs perfect for chilly autumn evenings, as a light lunch, or as a sophisticated starter for a dinner party. Garnished with a swirl of heavy cream and fresh herbs, it transforms simple root vegetables into an elegant dish that feels both home-style and restaurant-quality.
Cooking Method: ,
Cuisine:
Courses:
Difficulty: Intermediate
Servings: 8
Calories: 400.4
Dietary: Gluten-free
Description
This luxurious Cream of Turnip, Potato, and Leek Soup is the definition of cozy comfort food. The earthy sweetness of turnips pairs beautifully with the mild onion-like flavor of leeks, all softened by starchy potatoes into a naturally thick, velvety base. Slow-cooked until tender and then blended to silkiness, this soup offers a rich, creamy texture without being heavy. It&# 226;ÂÂs perfect for chilly autumn evenings, as a light lunch, or as a sophisticated starter for a dinner party. Garnished with a swirl of heavy cream and fresh herbs, it transforms simple root vegetables into an elegant dish that feels both home-style and restaurant-quality.
Ingredients
  • 1/4 cup (1/2 stick) butter
  • 8 cup Thinly sliced leeks (about 5
Directions
  1. 1
    Melt the butter in a heavy large Dutch oven over medium heat.
  2. 2
    Add the thinly sliced leeks, peeled and chopped turnip, and peeled and chopped potato. Stir to coat the vegetables in the butter.
  3. 3
    Reduce the heat to very low, cover the pot, and cook until the leeks are soft and translucent, stirring occasionally, for about 30 minutes.
  4. 4
    Stir in the canned lowfat chicken broth.
  5. 5
    Increase the heat to medium, cover, and simmer until the vegetables are completely tender, about 45 minutes.
  6. 6
    Working in batches, carefully puree the soup in a blender until smooth.
  7. 7
    Return the pureed soup to the pot.
  8. 8
    Thin the soup with milk or whipping cream to your desired consistency.
  9. 9
    Season generously with salt and freshly ground black pepper to taste.
  10. 10
    Ladle the hot soup into bowls and swirl a spoonful of heavy cream into each serving before serving.

Nutrition Facts

Servings 8

Amount Per Serving
Calories 400.4kcal
% Daily Value *
Total Fat 12.6g20%
Saturated Fat 7.6g38%
Cholesterol 32.2mg11%
Sodium 288.4mg13%
Total Carbohydrate 67.2g23%
Dietary Fiber 8.6g35%
Sugars 24.0g
Protein 7.8g16%

* Percent Daily Values are based on a 2,000 calorie diet. Your daily value may be higher or lower depending on your calorie needs.

Keywords: cream of turnip soup, leek and potato soup, root vegetable soup, comforting winter soup, vegetarian soup, blended vegetable soup, bon appetit recipe, creamy turnip soup, easy soup recipe, fall comfort food, dairy based soup, homemade soup
Read it online: https://www.chefs-mate.com/recipe/cream-of-turnip-potato-and-leek-soup-bon-appetit/