Author Notes: A friend of mine made a traditional version of this soup last summer. We sat outside on blankets midday and enjoyed it cold with a glass of white wine. Since we pulled turnips from the garden this past week, I decided to try a vichyssoise that incorporated those as well as potatoes. The result was creamy and delicious, perfect for a spring or summer day. —aimee heimbinder | heartandheron.com
pound red skinned waxy potatoes
tablespoons olive oil
tablespoons white wine
cups low sodium chicken broth
teaspoon fresh ground pepper
Splash of olive oil in each bowl for garnish
- Peel turnips and potatoes (or at least partially peel potatoes). Cut both into a large dice.
- Split the leeks down the center and clean well, dry, then slice.
- Melt butter in a an enamel casserole or heavy bottom pot over medium. When the butter starts to turn golden, add olive oil and leeks. Season with a pinch of your salt and pepper. Saute leeks until softened.
- Add white wine, chicken broth, diced potatoes, and diced turnips. Season with the remaining salt and pepper. Bring to a boil, then cover and reduce to a simmer for about one hour or until vegetables are softened.
- Check for seasoning. Use an immersion blender to puree and serve room temperature, hot or cool with a splash of olive oil and crusty white bread, and white wine (or by itself as a starter).