German Riesling Soup

Name: German Riesling Soup
Ingredients: 4 tablespoons unsalted butter; 1 lb turnip, 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 2 cups chicken broth; 4 fluid ounces heavy cream; 2 tablespoons minced fresh flat-leaf parsley

10 ingredients

7 steps

Ingredients

4 tablespoons unsalted butter
1 lb turnip, 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 2 cups chicken broth
4 fluid ounces heavy cream
2 tablespoons minced fresh flat-leaf parsley

Directions

1

Melt the butter in a soup pot; add the turnips, leeks, and onion, and season with the salt and pepper.
2

Cover and cook the vegetables over medium heat until soft and tender, about 20 minutes, stirring occasionally to make sure they do not brown.
3

Add the wine to the vegetables and simmer over medium heat to reduce by about one half- this will take about 10 minutes.
4

In a blender, process the soup to a coarsely-textured puree.
5

Return the soup to the pan, add the broth, and simmer for 3 or 4 minutes.
6

Add the cream and continue to simmer for 3 to 4 minutes more to thicken slightly.
7

Serve the soup in warmed bowls with a sprinkling of parsley on top.