Turnip, Leek and Potato Soup
Published November 21, 2013
Andrew Scrivani for The New York Times
- Total Time
- 1 hour 15 minutes
- Rating
- Comments
- Read comments
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Ingredients
1 tablespoon extra virgin olive oil
1 medium onion, chopped
2 large leeks, white and light green part only, halved lengthwise, cleaned and sliced or chopped
Salt to taste
2 garlic cloves, minced
2 pounds turnips, peeled and diced
1 large russet potato (about ¾ pound), peeled and diced
2 quarts water, chicken stock, or vegetable stock
A bouquet garni made with a bay leaf and a couple of sprigs each thyme and parsley
Freshly ground pepper to taste
GARNISH
Chopped fresh tarragon and/or chives for garnish
Nutritional analysis per serving
29 grams carbs; 144 calories; 2 grams monosaturated fat; 3 grams fat; 5 grams fiber; 1362 milligrams sodium; 4 grams protein; 8 grams sugar
Note: The information shown is Edamam’s estimate based on available ingredients and preparation. It should not be considered a substitute for a professional nutritionist’s advice.
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Preparation
- Step 1
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.
- Step 2
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.
Advance preparation: You can make this a day or two ahead and reheat. The soup can be frozen, but you will need to blend it again when you thaw it.
Private Notes
Comments
This was really good! I used mostly broth with some water to fill it out, and I was pretty generous with the thyme. I also changed the ratios a bit according to what I had on hand (more leeks and potatoes, fewer turnips). It had a lovely consistency (I used a food processor to blend) and a ton of flavor. We garnished with more parsley.
I've made this type of soup often, and you are generally rewarded by experimenting with root vegetables (parsnips, carrots, turnips, rutabaga, taro, etc) as well as garden herbs, fresh or dry (sage, parsley). If you want it creamy without a lot of added fat, adding a can of evaporated whole milk is a nice twist.
Not bad, I added chicken stock and sherry (as someone else suggested) - it added depth. Skipped creme fraiche.
Gosh; really expected more from this recipe. Bland, unappetizing color, needed a ton of doctoring (shredded cheese, fried lardons, chopped herbs) to make palatable. Wouldn’t make again.
Add extra salt and rosemary for flavoring. Add some roasted chicken to make a complete dish.