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
red skinned waxy potatoes
low sodium chicken broth
fresh ground pepper
of olive oil in each bowl for garnish
In This Recipe
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).