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Turnip Potage

A Rough and Ready Turnip Potage, from Deborah Madison’s Local Flavors

 

6 slender leeks

3 small Yukon Gold potatoes

6 small turnips

1 1/2 tablespoons butter

a few thyme sprigs 

sea salt and freshly ground pepper 

cream

chopped parsley or thyme

 

  1. Slice the white parts of the leeks crosswise and wash them well. scrub the potatoes, quarter them lengthwise, and chop. If the turnip skins are tender looking, quarter and chop the turnips without peeling. 
  2. Melt the butter in a soup pot. Add the vegetables, give them a toss, then add 1/2 cup water and the thyme. Simmer for 5 minutes, then add 5 cups water and 1 1.2 teaspoons salt. Bring to boil, then simmer until the vegetables are tender, 25 to 30 minutes. Taste for salt, season with pepper, and stir in a few spoonfuls of cream. Garnish with chopped parsley or thyme. 

 

Variation: 

A more refined bisque can be made with the same ingredients and a few minor changes: use good vegetable stock or chicken stock to enrich flavor; don’t let it cook down so much, puree it, and ADD A CUP OF CREAM. If you have the greens, simmer them until they are completely tender, then chop them up and add them to the soup. Garnish with fresh thyme and blossoms

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