Creamy Turnip Soup with Carrots
This recipe can easily be adjusted based on how many turnips you have on hand. Don’t forget to reserve some turnip for the final garnish.
3 tablespoons butter
2 leeks, thinly sliced (white and pale green parts only)
1 medium onion, thinly sliced
5 turnips (about 2 1/2 pounds), peeled, cut into 1/2-inch-thick slices
1 medium russet potato, peeled, cut into 1/2-inch-thick slices
5 cups (or more) low-sodium chicken broth
1 3/4 cups milk
1/4 cup whipping cream
Pinch of ground nutmeg
2 carrots cut into matchstick-size strips
1 turnip, peeled, cut into matchstick-size strips
2 tablespoons chopped fresh dill
Melt butter in heavy large Dutch oven over medium heat. Add leeks and onion and sauté until onion is translucent, about 12 minutes. Add turnips and potato and sauté 2 minutes. Add broth. Bring to a boil. Reduce heat to medium-low and simmer until vegetables and very tender, about 30 minutes.
Puree soup in blender and return to pan. Add milk and cream. Bring to a simmer. Season to taste with nutmeg, salt and pepper. (Can be prepared 1 day ahead. Cover and refrigerate.)
Cook carrot and turnip strips in boiling salted water until just crisp-tender, about 2 minutes. Drain.
Reheat soup to a simmer, thinning with more broth if necessary. Ladle into bowls. Garnish with carrot strips, turnip strips and chopped fresh dill.
Serves 6.
From www.epicurious.com.