Leek & Turnip Soup
- 4-5 turnips, cut in small chunks
- 3 small potatoes, cut in chunks
- 3 leeks, white parts only
- 1 clove garlic, minced
- 1/4 cup parsley, chopped
- 1/2 teaspoon thyme
- 1 tablespoon butter
- 1 1/2 teaspoon salt
- 6 cups water or stock
- 1/2 cup milk
Saute the first 6 ingredients in the butter for 5 minutes.
Add the water (or stock) and salt, and simmer for 30 minutes.
Puree in a blender or food processor, add the milk, and reheat.
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