Creamed Turnip and Leek Soup
A soul warming soup for any chilly evening, or great cold in the summer!
Equipment
- Kitchen knife
- Vegetable Peeler
- Stock Pot with Lid
- Immersion blender
Ingredients
- 4 large Turnips
- 1 stalk Leeks
- 4 cloves Garlic
- 1 1/2-2 cups Stock
- 1/4 cup Heavy Whipping Cream (optional)
- 1 tbsp Butter
- 2 tbsp Olive Oil
- 1/2 tsp Crushed Red Pepper Flakes
- 1 tsp Italian Seasoning
- 1 sprig Fresh Thyme
- 1/2 tsp Sage
- 1/2 tsp Oregano
- 1/2 tsp Coarse Black Pepper
- 1/2 tsp Salt
- Fresh Chives (optional)
Instructions
- In stockpot, heat butter and add garlic, sautéing until slightly fragrant. Add olive oil.
- Trimming leeks into 1/4-1/2 inch pieces, discarding topmost green parts, and place in stockpot and fold until evenly coated. Place lid on pan and allow leeks to cook until tender.
- Peel turnips and slice into cubes. Add to stockpot along with stock, red pepper flakes, sage, oregano, thyme, Italian seasoning, salt and pepper. Return lid and allow to simmer until turnips are soft.
- Using immersion blender, blend until smooth. If using cream, add in and stir well. Adjust seasonings to taste.
- Serve immediately with fresh pepper and chopped chives. Enjoy!This soup is great served cold! Simply transfer to a dish and chill. Serve with any favorite garnishes from avocado to jalapeno!