Sunday, April 11, 2010

Carrot & Turnip Soup

  • 2 T Butter
  • 2 Onions
  • 1 Clove Garlic
  • 5 Cups Broth
  • 1 1/2 Cups Carrots
  • 1 1/2 Cups Turnips
  • 3 Cups Potatoes
  • 1 tsp Italian Seasoning
  • 1 Bay Leaf
  • Salt & Pepper to Taste
Saute onions and garlic in butter. Add the rest of ingredients. Simmer uncovered 20 - 25 minutes. Puree (remove bay leaf)

Turnip, Leek & Potato Soup


  • 6 T Butter
  • 4 Medium Onions
  • leeks
  • 3 pounds Turnips, peeled
  • 1 1/2 pounds potatoes
  • 2 tsp Salt
  • 6 cups Broth
  • 1/4 tsp nutmeg
Cook onions and leeks in butter about 5 minutes. Add turnips and potatoes and salt - cover - cook on low heat about 20 minutes. Add broth - cover partially - cook 10 minutes. Puree. Season with salt and nutmeg.