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New England Winter Soup

Source of Recipe


The Columbine Kitchen at Purgatory, CO






List of Ingredients



• 1 lb. russet potatoes, peeled and diced
  
• 1 white turnip, peeled and diced
  
• 1/2 lb. carrots, chopped
  
• 5 cups chicken broth (for a richer soup, use homemade stock)
  
• 1/2 tsp salt
  
• 1/2 tsp fresh ground pepper
  
• 1 Tbsp butter
  
• 1 cup milk or half-and-half (use cream for a thicker, chowder-like soup)
  
• 1/3 cup finely chopped green onions
  
• 1/3 cup finely chopped celery (tops too)
  
• 1/2 tsp sugar
  
• 1 tsp thyme (optional)
  
• Seasoned croutons and chopped green onions
  






Instructions



1. Combine potatoes, turnip, carrots, broth, salt, and pepper in a medium soup pot or kettle. Heat to boiling; reduce heat. Cover and simmer until tender, approximately 25 minutes.
   
   
2. Pour into a blender or food processor; add milk (or cream) and puree.
   
   
3. In a small skillet, saute green onions and celery in butter. Add the sauteed mixture to the pureed mixture. Blend; add sugar and seasonings to taste.
   
   
4. Reheat to serving temperature (DO NOT boil). Garnish with croutons and green onions in individual bowls.
   
   Serves 6 to 8