Ingredients
- 1 tablespoon butter
- 1 tablespoon olive oil
- 1 leek, white and light green parts, washed, sliced
- 4 turnips, peeled, cubed
- 1 pound potatoes, peeled, cubed
- 4 cups chicken broth
- 4 ounces heavy cream (1/2 cup)
- 1/8 teaspoon nutmeg, ground
- 1/2 teaspoon salt
- 1/8 teaspoon white pepper, to taste
- Garnish
- 1 tablespoon chives, fresh, minced
- 1 tablespoon parsley, fresh, minced
How to Make
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Step 1: Melt the butter and olive oil in a large pot over medium heat.
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Step 2: Add the sliced leek and cook until softened, about 5 minutes and season lightly.
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Step 3: Add the cubed turnips and potatoes and continue to cook for another 5 minutes.
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Step 4: Pour in the vegetable broth, then bring the mixture to a boil.
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Step 5: Reduce the heat and simmer until the vegetables are very tender, about 30 minutes.
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Step 6: Carefully use an immersion blender to purée the soup until smooth and creamy.
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Step 7: Stir in the heavy cream and a pinch of nutmeg.
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Step 8: Gently reheat without bringing to a boil, and season with salt and white pepper to taste.
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Step 9: Ladle the soup into bowls and garnish with fresh chives and parsley.
We hope you enjoy this recipe!
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