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
Ingredients
-
1/3 pound
turnips
-
2/3 pound
red skinned waxy potatoes
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3
leeks
-
2 tablespoons
olive oil
-
4 tablespoons
butter
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2 tablespoons
white wine
-
6 cups
low sodium chicken broth
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2 teaspoons
salt
-
1/2 teaspoon
fresh ground pepper
-
Splash
of olive oil in each bowl for garnish
Directions
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Peel turnips and potatoes (or at least partially peel potatoes). Cut both into a large dice.
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Split the leeks down the center and clean well, dry, then slice.
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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.
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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).
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