Turnip and Leek Soup

12/10/2015

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As I said last week, my garden is crap. And this picture of my carrot bed below proves my point. [Grrrrr…] But Gary’s dad’s garden flourished, and we’re still reaping those rewards. He brought down bags of turnips for us from Illinois. And into a creamy soup they went.

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Ingredients:

6 small turnips, peeled and chopped
2 large leeks, white and green part only, chopped
2 garlic cloves
1 onion, chopped
2 c stock
2 c water
Herbs of Provence
2 T olive oil
Cilantro
Yogurt or sour cream
Hot sauce
S&P

Instructions:

Heat the olive oil in a stock pot over medium high heat. Next, put in onion, leeks, and salt and pepper. Cook for about 5 minutes. Add the garlic, and cook for another minute. Next, add the stock, water, turnip, and herbs of Provence. Bring to a boil, then simmer for around 45 minutes, or until the turnips are soft. Blend the soup in batches until creamy. Garnish with toppings of your choice, such as cilantro or parsley, yogurt or sour cream, hot sauce or paprika.

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