Turnips, leeks and potato are simmered until tender and puréed into a smooth, creamy soup. A colorful garnish of crisp-tender carrot and turnip matchsticks with fresh dill gives the finished soup a fresh, elegant touch.
Servings: About 6
Prep Time: About 25 minutes
Cook Time: About 50 minutes
Ingredients:
- 3 tablespoons butter
- 2 leeks, thinly sliced, white and pale green parts only
- 1 medium onion, thinly sliced
- 5 turnips (about 2½ pounds), peeled and cut into ½-inch-thick slices
- 1 medium russet potato, peeled and cut into ½-inch-thick slices
- 5 cups low-sodium chicken broth, plus more as needed
- 1¾ cups milk
- ¼ cup whipping cream
- Pinch ground nutmeg
- Salt, to taste
- Freshly ground black pepper, to taste
- 2 carrots, cut into matchstick-size strips
- 1 additional turnip, peeled and cut into matchstick-size strips
- 2 tablespoons chopped fresh dill
Instructions:
- Melt the butter in a heavy large Dutch oven over medium heat. Add the leeks and onion and sauté until the onion is translucent, about 12 minutes.
- Add the 5 sliced turnips and potato and sauté for 2 minutes.
- Add 5 cups chicken broth and bring to a boil. Reduce the heat to medium-low and simmer until the vegetables are very tender, about 30 minutes.
- Working in batches, carefully purée the soup in a blender until very smooth. Return the soup to the Dutch oven.
- Add the milk and cream and bring to a gentle simmer. Season to taste with nutmeg, salt and pepper.
- Meanwhile, cook the carrot and turnip matchsticks in a pot of boiling salted water until just crisp-tender, about 2 minutes. Drain well.
- Bring the soup back to a simmer, thinning with additional chicken broth if necessary.
- Ladle into bowls and garnish with the carrot and turnip matchsticks and chopped fresh dill.
Tip: The soup can be prepared 1 day ahead. Cover and refrigerate, then gently reheat before serving, adding a little additional broth if it has thickened.
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