2 teaspoons stick butter
3 1/2 cups chopped leek
3/4 cup chopped shallots (about 5 ounces)
4 cups diced peeled turnips (about 1 1/2 pounds)
2 cups water
3 (16-ounce) cans fat-free, less-sodium chicken broth
3/4 cup whole milk
1/4 teaspoon black pepper
Chopped fresh chives (optional)
Melt butter in a large Dutch oven over medium-high heat. Add leek and shallots; sauté 4 minutes. Add turnips; sauté 2 minutes. Stir in water and broth; bring to a boil. Reduce heat; simmer 30 minutes or until turnips are tender.
Place one-third of turnip mixture in a blender; process until smooth. Pour puréed mixture into a large bowl; repeat procedure with remaining turnip mixture. Return turnip purée to pan; stir in milk and pepper. Cook until thoroughly heated. Ladle into soup bowls; garnish with fresh chives, if desired.
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