Creamy Potato and Turnip Soup
Equipment
- Blender or immersion blender
- Sieve
Ingredients
- ¾ liter whole milk
- ¾ liter water
- 4 large potatoes peeled and diced
- 4 turnips peeled and diced
- White parts of 2 leeks chopped
- 50 g fresh chervil chopped
- 30 g butter
- Salt pepper, nutmeg to taste
- Fresh thyme sprigs
Instructions
- In a large pot, combine the diced potatoes, turnips, chopped leeks, and fresh thyme sprigs with 3/4 liter of water.
- Season with salt, pepper, and a pinch of nutmeg.
- Bring the mixture to a boil over medium-high heat, then reduce the heat to low and let it simmer for about 20 minutes or until the vegetables are tender.
- Remove the thyme sprigs from the pot.
- Using a blender or immersion blender, puree the soup until smooth.
- Alternatively, pass the soup through a sieve to achieve a silky texture.
- Return the soup to the pot over low heat.
- Add the butter and stir until melted and incorporated.
- In a separate saucepan, heat the milk until warm but not boiling.
- Gradually pour the warm milk into the soup, stirring continuously until well combined and creamy.
- Season the soup with additional salt and pepper if needed.
- Serve the soup hot, garnished with chopped fresh chervil.
Notes / Tips / Wine Advice:
Wine Advice:
Pair this creamy soup with a crisp and acidic white wine such as Chardonnay or Sauvignon Blanc to cut through the richness of the dish. Alternatively, a light-bodied red wine like Pinot Noir can also complement the earthy flavors of the turnips and potatoes.Nutritional Information
Calories: 280 kcal | Carbohydrates: 40 g | Protein: 8 g | Fat: 10 g | Fiber: 6 g | Sugar: 12 g