TURNIP, LEEK AND POTATO SOUP
A simple French soup that works well regardless of which vegetable gets the emphasis. This is a simple French soup. If you want to vary the proportions of vegetables you can; it works well whether you emphasize the turnips, as I do here, the leeks or the potatoes. Turnips have a slightly bitter edge, and tarragon makes a lovely sweet garnish. Chives would also work.
Provided by Martha Rose Shulman
Categories dinner, lunch, soups and stews, appetizer, main course
Time 1h15m
Yield 16 to 18 demitasse servings or 8 bowls
Number Of Ingredients 11
Steps:
- Heat the olive oil in a large, heavy soup pot over medium heat and add the onion, leeks and a pinch of salt. Cook, stirring, until tender, about 5 minutes. Add the garlic and cook, stirring, until fragrant, 30 seconds to a minute. Add the turnips, potatoes, water or stock, salt to taste, and the bouquet garni. Bring to a boil, reduce the heat, cover and simmer 45 minutes, or until the vegetables are very tender and the soup is fragrant. Remove and discard the bouquet garni.
- Blend the soup in batches in a blender (cover the top with a towel and hold it down to avoid hot splashes), or through a food mill fitted with the fine blade. The soup should be very smooth. Strain if desired. Return to the pot. Stir and taste. Adjust salt, add freshly ground pepper, and heat through. Serve in small bowls or espresso cups, garnished with chopped fresh tarragon and/or chives.
Nutrition Facts : @context http, Calories 197, UnsaturatedFat 3 grams, Carbohydrate 39 grams, Fat 4 grams, Fiber 7 grams, Protein 5 grams, SaturatedFat 1 gram, Sodium 2036 milligrams, Sugar 12 grams
TURNIP AND POTATO SOUP
Creamy and savory, there are NEVER leftovers when I make this dish. A great way to incorporate turnips into your diet! If soup becomes too thick, thin with broth, water, or cream.
Provided by Cheri Walker
Categories Soups, Stews and Chili Recipes Soup Recipes Vegetable Soup Recipes
Time 50m
Yield 8
Number Of Ingredients 11
Steps:
- Cook the bacon in a large saucepan over medium heat until the fat begins to render, about 4 minutes; remove from heat, and drain most of the rendered bacon drippings, reserving about 1 tablespoon in the skillet.
- Return the pan with the bacon and reserved drippings to medium heat; cook and stir the onion in the bacon and fat until translucent, about 4 minutes more. Stir the potato and turnip into the bacon mixture; cook and stir until the potato and turnip pieces are warmed, about 2 minutes.
- Add the thyme to the saucepan with enough water to cover the vegetable mixture; bring the water to a boil, reduce heat to medium-low, and cook at a brisk simmer until the potato and turnip are tender, 15 to 20 minutes.
- Heat butter in a small skillet. Cook and stir the kale leaves until they wilt, 2 to 3 minutes. Reduce heat to medium-low, and cook another 1 to 2 minutes. Stir the kale and the cream into the simmering soup; allow to simmer together another 2 to 3 minutes. Remove thyme sprigs before serving.
Nutrition Facts : Calories 275.5 calories, Carbohydrate 14.6 g, Cholesterol 65.1 mg, Fat 20.4 g, Fiber 2.3 g, Protein 9.3 g, SaturatedFat 10.4 g, Sodium 486.4 mg, Sugar 3.3 g
LEEK POTATO SOUP
Alton Brown's Leek Potato Soup, or vichyssoise, is equally delicious hot or cold, from Good Eats on Food Network.
Provided by Alton Brown
Categories appetizer
Time 1h40m
Yield 6 servings
Number Of Ingredients 9
Steps:
- Chop the leeks into small pieces.
- In a 6-quart saucepan over medium heat, melt the butter. Add the leeks and a heavy pinch of salt and sweat for 5 minutes. Decrease the heat to medium-low and cook until the leeks are tender, approximately 25 minutes, stirring occasionally.
- Add the potatoes and the vegetable broth, increase the heat to medium-high, and bring to a boil. Reduce the heat to low, cover, and gently simmer until the potatoes are soft, approximately 45 minutes.
- Turn off the heat and puree the mixture with an immersion blender until smooth. Stir in the heavy cream, buttermilk, and white pepper. Taste and adjust seasoning if desired. Sprinkle with chives and serve immediately, or chill and serve cold.
TURNIP, POTATO AND GARLIC SOUP
Add a bit of heavy cream to make this pureed soup rich and silky.
Provided by Food Network Kitchen
Time 1h
Yield 4 to 6 servings
Number Of Ingredients 12
Steps:
- Heat the butter in a medium saucepan over medium heat. Add the shallots and cook, stirring, until soft, 3 to 5 minutes. Add the potato, minced garlic, rosemary and thyme sprigs, 1/2 teaspoon salt and a few grinds of pepper and cook, stirring, until the potatoes are well coated, 2 to 3 minutes. Pour in the broth and bring to a simmer.
- Add the turnips and remaining garlic cloves, bring back to a simmer and cook until the turnips and garlic are tender, about 20 minutes, adjusting the heat as needed to maintain a simmer. Remove from the heat, and cool at least 5 minutes. Remove and discard the rosemary and thyme and carefully puree until smooth with a handheld immersion blender or in 2 to 3 batches in a blender (do not fill the blender more than halfway full).
- Stir in the cream and reheat the soup if necessary. Adjust the consistency and seasoning with water, salt and pepper.
- Serve hot garnished with crispy fried shallots and parsley.
- Copyright 2016 Television Food Network, G.P. All rights reserved.
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
CREAMY LEEK AND TURNIP SOUP
Make and share this Creamy Leek and Turnip Soup recipe from Food.com.
Provided by Alia55
Categories Low Protein
Time 40m
Yield 5 cups
Number Of Ingredients 8
Steps:
- In a heavy saucepan, heat oil; cook leeks and onions until soft.
- Add stock and turnip.
- Simmer until turnip is tender.
- Blend until smooth in food processor or blender.
- Add salt and pepper to taste.
- Add cream
- Heat gently 5 to 10 minutes.
- Garnish each serving with freshly grated apple and a sprinkle of nutmeg.
Nutrition Facts : Calories 184.5, Fat 12.5, SaturatedFat 6.4, Cholesterol 36, Sodium 263.6, Carbohydrate 13.1, Fiber 1.3, Sugar 5.2, Protein 5.7
POTATO, LEEK, CARROT AND TURMERIC SOUP
A flavorful and hearty vegetable soup cooked with ginger and turmeric.
Provided by margieleow
Categories Soups, Stews and Chili Recipes Soup Recipes Vegetable Soup Recipes Carrot Soup Recipes
Time 1h2m
Yield 4
Number Of Ingredients 13
Steps:
- Bring a large pot of lightly salted water to a boil. Add egg noodles; cook, stirring occasionally until tender yet firm to the bite, about 3 minutes. Drain. Rinse with cool tap water until cooled, 1 to 2 minutes.
- Heat oil in a deep skillet over medium-high heat. Add ginger and garlic; cook and stir until fragrant, about 1 minute. Stir in leeks and cook until slightly browned, about 3 minutes. Add carrots and celery; cook and stir, about 2 minutes. Add potatoes; cook and stir, about 2 minutes.
- Cover skillet and cook until vegetables release some moisture, about 5 minutes. Stir in turmeric, white pepper, and salt. Pour in water and bring soup to a boil.
- Bring vegetable broth to a boil in a separate pot. Remove from heat and pour in soup. Stir in egg noodles. Return to heat and simmer until flavors combine, about 5 minutes.
Nutrition Facts : Calories 388.3 calories, Carbohydrate 59.8 g, Cholesterol 35.3 mg, Fat 12.6 g, Fiber 6.2 g, Protein 9.6 g, SaturatedFat 2 g, Sodium 587.4 mg, Sugar 6.1 g
LEEK, TURNIP AND RICE SOUP
This simple, fragrant soup is delicious as thick vegetable soup, not puréed. It becomes a different soup altogether when you purée it, and I like both versions equally.
Provided by Martha Rose Shulman
Categories one pot, soups and stews, appetizer, main course
Time 45m
Yield 4 servings
Number Of Ingredients 12
Steps:
- Heat the oil over medium heat in a large, heavy soup pot or Dutch oven and add the leeks. Cook, stirring often, until leeks are beginning to soften, about 3 minutes. Add the turnips and continue to cook, stirring often, until the turnips are translucent and the leeks thoroughly tender, about 5 minutes. Stir in the garlic and cook, stirring for about 30 seconds, until fragrant. Add the stock or water, salt, bay leaf and rice. Bring to a boil, reduce the heat to low, cover and simmer 30 minutes. Taste and adjust seasonings. If serving as is, add pepper, stir in the parsley and serve, over croutons if desired, passing Parmesan at the table for sprinkling.
Nutrition Facts : @context http, Calories 260, UnsaturatedFat 6 grams, Carbohydrate 45 grams, Fat 8 grams, Fiber 5 grams, Protein 5 grams, SaturatedFat 1 gram, Sodium 1664 milligrams, Sugar 9 grams
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