Email to Buny      

Leek: Leek & Turnip Soup

Source of Recipe

A Midwest Gardener's Cookbook


List of Ingredients

1 pound white turnips, peeled and thinly sliced
3 tablespoons plus 2 1/2 tbl. butter
2 leeks thinly sliced
2 1/2 tablespoons flour
4 cups hot milk
salt, pepper and nutmeg
1/2 cup heavy cream or evaporated milk


Recipe

Place sliced turnips in boiling water in a large, heavy saucepan and boil three minutes, then simmer gently until soft. Drain well. Place in a large mixing bowl and stir in 3 tbl. butter and the leeks. Set aside. In same pot, over low heat, melt remaining 2 1/2 tbl. butter and blend in flour. Gradually add milk. Season with salt, pepper and nutmeg.

Simmer gently 5-6 minutes, stirring constantly with wire wisk, until slightly thickened. Add vegetable mixture and simmer for 15 minutes, then pour soup back into mixing bowl. Puree in blender (1 cup at time). Return soup to pot. Reheat and taste for seasoning. Just before serving add 1/2 cup heavy cream or evaporated milk.