Cream of Turnip Soup Recipe
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Ready in: 30-60 minutes
Difficulty: 3 (1=easiest :: hardest=5)
Serves/Makes: 8
Ingredients:
2 teaspoons butter
3 1/2 cups chopped leek
3/4 cup chopped shallots
4 cups diced peeled turnips
2 cups water
16 ounces chicken broth
3/4 cup whole milk
1/4 teaspoon black pepper
chopped fresh chives
Directions:
Melt butter in a large Dutch oven over medium-high heat. Add leek and shallots; saute 4 minutes. Add turnips; saute 2 minutes. Stir in water and broth; bring to a boil. Reduce heat; simmer 30 minutes or until turnips are tender.
Place one-third of turnip mixture in a blender; process until smooth. Pour pureed mixture into a large bowl; repeat procedure with remaining turnip mixture. Return turnip puree to pan; stir in milk and pepper. Cook until thoroughly heated. Ladle into soup bowls; garnish with fresh chives, if desired.
This recipe from CDKitchen for Cream of Turnip Soup serves/makes 8
Recipe ID: 9295
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