This warm creamy soup is prefect for the cold wet weather. It’s nice to have the rain for the farmers and their future spring crops. In the meantime, I wanted to make good use of the lovely turnips and leeks I found on the KMK Farms table in
Turnip & Potato Winter Soup
serves 6
INGREDIENTS
2-3 large leeks, cleaned and trimmed to 2 inches off greens above the white, to make about ½ cup
4 Tablespoons unsalted butter (1/2 stick)
4 large celery stalks, trimmed and finely diced
1 large parsnip, peeled and cut into 1/2 inch cubes
1 med potato, peeled and cut into 1/2 inch cubes
3 med turnips, peeled and cut into ½ inch cubes
7 cups chicken broth
salt & pepper to taste
¾ cup heavy cream
DIRECTIONS
- Finely slice the leeks and rinse under water, drain and set aside.
- In a heavy Dutch oven or soup pot, melt the butter over medium low heat. Add the leeks and celery and cook until soft but NOT brown, about 5 minutes.
- Add the potato, parsnip, turnips and broth and season with salt and pepper. Simmer partially covered for 30 minutes or until the vegetables are very soft.
- With a slotted spoon remove 1 ½ cups of the vegetables to a side dish and reserve. Transfer the remaining vegetables and broth to a food processor and process until smooth.
- Return the soup to the casserole together with the reserved vegetables, add the heavy cream, and just hear through.
- DO NOT Bring to a boil, or the cream will separate. Taste and correct the seasoning and serve hot with crusty French bread and a salad J