- Double Bonus
- 4 tablespoons unsalted butter
- 1 pound turnips, peeled and grated
- 3 medium leeks, white and light green parts, sliced and washed
- 1 medium onion, peeled and diced
- 2 teaspoons kosher salt
- 1/4 teaspoon freshly ground black pepper
- 2 cups Riesling wine
- 2 cups beef or chicken broth
- 1/2 cup heavy cream
- 2 tablespoons minced fresh flat-leaf parsley
Melt the butter in a soup pot; add the turnips, leeks and onion, and season with the salt and pepper. Cover and cook the vegetables over medium heat until soft and tender, about 20 minutes, stirring occasionally to make sure they do not brown.
Add the wine to the vegetables and simmer over medium heat to reduce by about 1/2. This will take about 10 minutes. In a blender, process the soup to a coarsely-textured puree.
Return the soup to the pan, add the broth, and simmer for 3 or 4 minutes. Add the cream and continue to simmer for 3 to 4 minutes more to thicken slightly. Serve the soup in warmed bowls with a sprinkling of parsley on top.
Tip: You can also use a hand blender in this recipe.
Recipe reprinted by permission of Doubleday. All rights reserved.
nutrition information per serving
251 calories; 15g total fat; 48mg cholesterol; 725mg sodium; 14g carbohydrates; 3g fiber; 4g protein
These nutrition facts are calculated according to the ingredients listed in this recipe. Any substitutions will change these facts. Although we strive for accuracy, please note that food manufacturers occasionally change their food formulas, which could affect the calculations as shown.
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