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.

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 3/4 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 Information

  • Nutritional analysis per serving (6 servings)

    128 calories; 2 grams fat; 0 grams saturated fat; 1 gram monounsaturated fat; 0 grams polyunsaturated fat; 24 grams carbohydrates; 4 grams dietary fiber; 7 grams sugars; 3 grams protein; 710 milligrams sodium

  Note: Nutrient information is not available for all ingredients. Amount is based on available data.
  Powered by DiningAndCooking.com

16 to 18 demitasse servings or 8 bowls

Preparation

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.
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.

1 hour 15 minutes