30 oz Turnips (6 small-medium sized) peeled and cubed
2.5 oz Leek (1 leek) sliced in half lengthwise and sliced thin, cleaned
1.2 oz. Scallions/Green Onions (4 scallions, whites and greens) chopped
3.6 oz. Sweet Onions (1/2 med.onion) diced
4 Tbsp. Butter
5.5 c. Chicken Stock
4 cloves Garlic, pressed through a garlic press
1/2 tsp. White Pepper
2 tsp. coarse Salt
1/4 c. Heavy Whipping Cream
What to Do:
Melt butter over medium high heat in stockpot and add onions, scallions, leeks, garlic, salt & pepper. Stir very well and saute for about 3 minutes until softened and stir in chicken stock.
Bring pot to a boil and add the turnip. Return to boil, cover, reduce heat to medium and cook for 15 minutes until turnips are tender.
Remove from heat and blend entire mixture with an immersion blender until smooth. If using an electric blender, do in batches and return to pot.
Stir in cream and mix thoroughly. Enjoy.
My daughter who always says she doesn’t like soup devoured this.
Update 2-7-2016, made this again and still a hit with the daughter, this time her boyfriend loved it too! Hearty thick texture, so much flavor!
Makes 7 servings (10 oz bowls)
Ratios: Carbs 29% Fat 62% Protein 9%
Sodium: 1087mg Fat: 12.48g Fiber: 2.7g Net Carbs: 10.62 VeggieNC: 8.6 Protein: 4.79g Calories: 181