Friday, December 13, 2013

Creamy Turnip, Leek and Avocado Soup

This soup is a simple and delicious way to get in some heart and body healthy vitamins and minerals, as a first or main course menu item.  The earthy turnips blend well with the mild oniony flavor provided by the leeks.  An avocado supplies major nutrients, a vibrant tint and creaminess to this wholesome and viscous soup.  Chicken or vegetable broth is the glue to holds it all together, with a hint of half and half to add to the overall soothing smoothness of this late fall, winter or anytime dish.  An immersion blender shaves valuable time off the preparation. Served with crusty bread, crackers or even bruschetta will make for a complete and filling ensemble.
2 c. thinly sliced leeks, (make sure you clean them properly to avoid grit)
2 c. grated turnip
2 cloves garlic, pressed or finely minced
4 tbsp. butter
3 1/2 c. chicken or vegetable broth
1/2 c. half and half or whole milk
1 avocado, chopped
olive oil for drizzling
In  a heavy bottomed pot with high sides, over medium heat, melt butter and drizzle in about 1 tsp. olive oil.
Add leeks and turnips into pot and cook until tender, about 20 minutes.  Add garlic.
Add chicken broth and bring up to a boil.
Remove from heat and stir in half and half and avocado.
With an immersion blender, blend in pot until airy and smooth.
Thin with additional chicken or veggie broth to desired thickness and adjust seasonings as necessary.
Serves about 6 1 cup servings. Garnish with fresh parsley, fresh cracked pepper and good quality olive oil if desired.

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