Scandinavian Turnip and Sweet Potato Soup

[Guest guest]

This is so good and earthy.

 

Scandinavian Turnip and Sweet Potato Soup

 

2 leeks

1 medium onion, peeled and diced

4 tbsps. unsalted butter

salt and pepper

2 to 3 lbs. turnips with greens

2 russet potatoes

1 small sweet potato

2 quarts vegetable stock

add a small rutabagas if you like

 

Remove the coarse outer leaves and dark green tops

from the leeks; rinse thoroughly and dice. Sauté leeks

and onions over medium heat in butter; cook until

soft. Season with salt and pepper.

Trim greens from the turnips. Reserve some greens for

garnish and use the rest for another meal. Peel and

dice the turnips and potatoes. Add the turnips and

potatoes to the onions and leeks and stew gently for

about 5 minutes, stirring occasionally to prevent

sticking. Add stock and simmer until turnips and

potatoes are fully cooked, about 15 minutes.

Puree in a blender or processor until smooth. Season

to taste with salt and pepper.

Wash the reserved turnip greens and chop roughly.

Sauté over high heat in a teaspoon or two of butter

until just wilted.

Puree greens in a blender or processor. Serve soup

warm with a spoonful of pureed greens in each bowl.

Serves 6.

 

 

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