Turnip Vichyssoise

Name: Turnip Vichyssoise
Ingredients: 1/3 pound turnips; 2/3 pound red skinned waxy potatoes; 3 leeks; 2 tablespoons olive oil; 4 tablespoons butter; 2 tablespoons white wine; 6 cups low sodium chicken broth; 2 teaspoons salt; 1/2 teaspoon fresh ground pepper; Splash of olive oil in each bowl for garnish

10 ingredients

5 steps

Ingredients

1/3 pound turnips
2/3 pound red skinned waxy potatoes
3 leeks
2 tablespoons olive oil
4 tablespoons butter
2 tablespoons white wine
6 cups low sodium chicken broth
2 teaspoons salt
1/2 teaspoon fresh ground pepper
Splash of olive oil in each bowl for garnish

Directions

1

Peel turnips and potatoes (or at least partially peel potatoes). Cut both into a large dice.
2

Split the leeks down the center and clean well, dry, then slice.
3

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.
4

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.
5

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).