CREAM OF TURNIP, POTATO AND LEEK SOUP
Much lighter than regular potato leek soup. If you want to be elegant, swirl a teaspoon of heavy cream into each bowl and sprinkle with snipped chives. Good hot or cold.
Provided by BarbryT
Categories Vegetable
Time 1h30m
Yield 6-8 serving(s)
Number Of Ingredients 6
Steps:
- Melt butter over medium heat and add the vegetables; stir to coat.
- Reduce heat to very low, cover and cook the veggies, stirring occasionally, for 30 to 40 minutes.
- Add chicken broth. Increase heat to medium, cover and simmer 45 minutes, until veggies are utterly tender.
- In batches, puree soup in blender or food processor.
- Return soup to pot; add 1 to 1 and ½ C milk or light cream, thinning to desired consistency.
- Season to taste with salt and pepper.
Nutrition Facts : Calories 291.2, Fat 11.6, SaturatedFat 6.7, Cholesterol 28.9, Sodium 798.6, Carbohydrate 38.5, Fiber 5.2, Sugar 8.7, Protein 10.2
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