Chef's Level
Turnip, Potato And Beebrush Soup
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Ingredients:
| Qty | Unit | Ingredient | ||
|---|---|---|---|---|
| 2 | tablespoons | Unsalted Butter |
Unsalted Butter
Unsalted butter pronounced 'uhn-SAWL-tid BUH-tur' is butter that has no added salt, offering the pure, sweet cream flavor of butter. This type of butter is preferred in baking and cooking because it allows
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| 1 1/2 | cups | Turnips » peeled, diced | ||
| 1 | cup | Potatoes » peeled, diced | ||
| 2 | tablespoons | Chives » finely chopped |
Chives
Chives - pronounced 'chīvz' 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, and hollow green
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|
| 2 1/2 | cups | Chicken Broth |
Chicken Broth
Chicken broth is a flavorful liquid made by simmering chicken, often with bones, vegetables like carrots, celery, and onion, and sometimes herbs and spices in water.
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The purpose of making chicken broth is to |
|
| 1 1/4 | cups | 2% Milk | ||
| 2 | tablespoons | Sour Cream |
Sour Cream
Sour cream is a tangy dairy product, adding richness to dishes with its creamy texture and subtle acidity. Its tanginess cuts through the richness of dishes like stroganoff or balances the sweetness in
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|
| 1 | teaspoon | Hot Pepper Sauce | ||
| 1 | tablespoon | Lemon Beebrush » finely minced |
Lemon Beebrush
Lemon Beebrush, also known as Lemon Verbena is a flowering plant. It grows in South America, Northern Africa, Southern Europe, and Iran.
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Its' bouquet offers an alternative to other lemony flavors such as lemon |
| Prep Time | Process Time | Overall Time |
|---|---|---|
| 20 Minutes | 25 Minutes | 45 minutes |
Directions:
1. Melt butter in a 5-quart nonstick Dutch oven.
2. Add diced turnips and sauté on low heat for 5 minutes.
3. Add diced potatoes, stir to coat with butter.
4. Add finely chopped chives, cook for 1 minute, stirring so that vegetables don't burn.
5. Add chicken stock, cover and bring to a boil.
6. Lower the heat, simmer, covered, for 25 minutes or until the vegetables are soft enough to puree.
7. Puree vegetable mixture with the milk in a blender or food processor in several batches, as needed.
8. To Serve Cold: Transfer puree to a large bowl.
9. Stir in the sour cream and hot pepper sauce, to taste.
10. Chill for several hours.
11. Stir and serve, garnished with a pinch or two of Lemon Beebrush.
12. To Serve Hot: Reheat the puree gently, stirring in the cream and blend.
13. Remove from heat.
14. Stir in the hot pepper sauce and garnish with Lemon Beebrush.
Submitted by Siripon W. | August 31st, 2024 See all of Siripon W.'s Recipes.
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Tested and True
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