Turnip Leek Soup
It’s soup season! I had turnips sitting in the fridge and got more last week so I decided to make soup.
Turnip Leek Soup
INGREDIENTS
Fair Shares
5-7 turnips
1/2 container quark
2 garlic cloves
Olive oil
Other Ingredients
1 russet potato
2 leeks
2 ribs celery
1/2 cup dry white wine
2 cups chicken broth
Salt and pepper
METHOD
Instant Pot
Set pot to sauté and warm up.
Peel and chop potato and turnips. Chop celery and leeks. Rinse leeks under water and drain. Add 1-2tsp olive oil to pot and sauté leeks for a few minutes till soft. Add wine to pot. Add all other Ingredients except quark and place lid on pot. Set for 10 minutes on manual setting. Carefully release pressure. Purée soup with quark in blender in batches or use immersion blender in pot. Season with salt and pepper to taste. I added a bit of Penzey’s Sunny Paris seasoning.
Stove Top Method
Heat a Dutch oven and add 1-2tsp oil. Add leeks and sauté a few minutes till soft. Add wine and stir a few minutes. Add the rest of the ingredients and bring to a boil. Cover and turn heat to simmer for 15 minutes. Purée soup in batches in a blender or use an immersion blender in pan. Salt and pepper to taste.
This will be amazing with some Union Loafers bread!
