Food recipes
Cream of Turnip, Potato and Leek Soup
Cream of Turnip, Potato and Leek Soup Ingredients: butter, without salt leeks, (bulb and lower leaf-portion), raw turnips, raw potatoes, raw, skin soup, chicken broth or bouillon, dry milk, fluid, 1% fat, without adde...
Cream of Turnip, Potato and Leek Soup
Ingredients:
butter, without salt
leeks, (bulb and lower leaf-portion), raw
turnips, raw
potatoes, raw, skin
soup, chicken broth or bouillon, dry
milk, fluid, 1% fat, without added vitamin a and vitamin d
Directions:
Melt butter over medium heat and add the vegetables; stir to coat.
Reduce heat to very low, cover and cook the veggies, stirring occasionally, for 30 to 40 minutes.
Add chicken broth.
Increase heat to medium, cover and simmer 45 minutes, until veggies are utterly tender.
In batches, puree soup in blender or food processor.
Return soup to pot; add 1 to 1 and 1/2 C milk or light cream, thinning to desired consistency.
Season to taste with salt and pepper.
Ingredients:
butter, without salt
leeks, (bulb and lower leaf-portion), raw
turnips, raw
potatoes, raw, skin
soup, chicken broth or bouillon, dry
milk, fluid, 1% fat, without added vitamin a and vitamin d
Directions:
Melt butter over medium heat and add the vegetables; stir to coat.
Reduce heat to very low, cover and cook the veggies, stirring occasionally, for 30 to 40 minutes.
Add chicken broth.
Increase heat to medium, cover and simmer 45 minutes, until veggies are utterly tender.
In batches, puree soup in blender or food processor.
Return soup to pot; add 1 to 1 and 1/2 C milk or light cream, thinning to desired consistency.
Season to taste with salt and pepper.