Turnip, Potato And Beebrush Soup
France
Nutritional Values (per serving)
Ingredients:
| Qty | Unit | Ingredient | ||
|---|---|---|---|---|
| 2 | tablespoons | Unsalted Butter |
Unsalted Butter
Unsalted butter - pronounced un-sal-ted but-er is the ultimate foundation for home baking. This smooth dairy marvel is crafted by churning fresh cream until the rich milk fats separate cleanly...
|
|
| 1 1/2 | cups | Turnips » peeled, diced | ||
| 1 | cup | Potatoes » peeled, diced |
Potatoes
As well as being low in fat, potatoes are also a good source of vitamins and minerals. They contain vitamin B1 / Thiamin, which our bodies need to help release...
|
|
| 2 | tablespoons | Chives » finely chopped |
Chives
Chives - pronounced 'chΓΒ«vz' are a small, delicate herb belonging to the Allium family, which also includes garlic, onions, leeks, and shallots. Chives are easily recognizable by their long, thin,...
|
|
| 2 1/2 | cups | Chicken Broth |
Chicken Broth
Chicken Broth, (pronounced - CHIK-in brawth), serves as the soothing, aromatic foundation for comfort cooking across cultures worldwide. Simmered from meaty poultry cuts, sweet carrots, crisp celery, and onions, it...
|
|
| 1 1/4 | cups | 2% Milk | ||
| 2 | tablespoons | Sour Cream |
Sour Cream
Sour Cream, (pronounced - SOW-er KREEM). This luscious, tangy dairy staple is created by fermenting regular dairy cream with lactic acid bacteria, which thickens the texture and delivers its signature...
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|
| 1 | teaspoon | Hot Pepper Sauce | ||
| 1 | tablespoon | Lemon Beebrush » finely minced |
Lemon Beebrush
Lemon Beebrush, pronounced LEH-muhn BEE-bruhsh, is the intensely aromatic herb that brings a powerful punch of citrus to your kitchen. Originally from South America, these bright green pointed leaves wake...
|
| Prep Time | Process Time | Overall Time |
|---|---|---|
| 20 Minutes | 25 Minutes | 45 minutes |
Directions:
1. Melt: Place 2 tablespoons of unsalted butter in a 5-quart nonstick Dutch oven over medium-low heat until fully melted.
2. SautΓ©: Add 1 1/2 cups of peeled, diced turnips to the melted butter and cook on low heat for 5 minutes until slightly softened.
3. Stir: Add 1 cup of peeled, diced potatoes to the pot and mix well to coat all the pieces evenly with the butter.
4. Cook: Add 2 tablespoons of finely chopped chives to the vegetable mixture and cook for 1 minute, stirring constantly so that the vegetables do not burn.
5. Boil: Pour in 2 1/2 cups of chicken broth, place the lid on the pot, and bring the liquid to a rolling boil.
6. Simmer: Lower the heat to a gentle simmer, keep the pot covered, and let it cook for 25 minutes or until the turnips and potatoes are soft enough to puree.
7. Puree: Safely transfer the hot vegetable mixture and the liquid into a blender or food processor in small batches, pour in 1 1/4 cups of 2% milk, and blend until completely smooth.
8. Reheat: Pour the blended vegetable puree back into your clean pot and warm it gently over low heat, stirring in 2 tablespoons of sour cream until well blended.
9. Remove: Take the pot off the stove burner once the soup is thoroughly heated through.
10. Garnish: Stir in 1 teaspoon of hot pepper sauce and serve the hot soup in bowls topped with a sprinkle of 1 tablespoon of finely minced lemon beebrush.
11. Share: Warm bowls of this smooth soup make every gathering feel special!
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