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Prep Time: 20 Minutes Cook Time: 30 Minutes |
Ready In: 50 Minutes Servings: 6 |
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I found this recipe on the web and had to try it. Very creamy and tasty and I was able to use up some veggies left in the fridge. Ingredients:
2 tablespoons butter |
2 peeled and chopped onions |
2 sliced leeks |
2 cubed medium turnips |
2 peeled and cubed potatoes |
2 chopped shallots |
2 sliced celery ribs |
2 sliced carrots |
2 garlic cloves, halved |
2 sprigs parsley |
20 ounces chicken broth |
2 cups half-and-half |
1 pinch salt |
1 pinch pepper |
Directions:
1. Saute all the vegetables in a large pot with the 2 Tbsp butter until veggies are limp.
2. Add chicken broth and simmer until turnips are tender.
3. Cool slightly and process through blender.
4. Return soup to pot and add half and half.
5. Reheat gently and serve hot.
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