White Turnip Soup With Shaved Black Truffles Recipe
Yield: 8 ServingsRecipe by luhu.jp
Ingredients:
6 tbsp: Unsalted butter,
2: Leeks, white part only, Chopped
1 lbs: Idaho potatoes, peeled and diced
1 1/2 lbs: White turnips, peeled and diced
2 tbsp: All-purpose flour,
3 quart: Homemade or low-sodium canned chicken stock,
Coarse salt and freshly ground pepper,
1/2 cup: Heavy cream,
4 large: Egg yolks,
Star-shaped croutons, For Garnish
1: Black Truffle, Shaved, for garnish
Directions:
1. Melt 4 tablespoons butter in a large pot over medium heat. Add leeks and
cook until soft, about 5 minutes. Add potatoes and turnips, stirring to
combine. Cover and cook for about 10 minutes. Sprinkle flour over
vegetables, stir to cover evenly, and cook for 1 minute, Add stock, season
with salt and pepper to taste, and simmer until tender, about 20 to 30
minutes. 2. Using a food mill, pur
e vegetables and return to pot. In a
small mixing bowl, whisk together heavy cream and yolks. Temper the egg
mixture by adding 2 cups of soup to the bowl, stir to combine. Add egg-soup
mixture to soup pot, and stir to combine. Bring to a simmer and serve
garnished with croutons and a truffle shavings. Serves 8
Scanned and formatted by Carole Walberg from Martha Stewarts Home Page
Recipe by: Martha Stewarts Home Page
Posted to MC-Recipe Digest V1 #960 by Bob & Carole Walberg
on Dec 17, 1997
Source from luhu.jp
cook until soft, about 5 minutes. Add potatoes and turnips, stirring to
combine. Cover and cook for about 10 minutes. Sprinkle flour over
vegetables, stir to cover evenly, and cook for 1 minute, Add stock, season
with salt and pepper to taste, and simmer until tender, about 20 to 30
minutes. 2. Using a food mill, pur
e vegetables and return to pot. In a
small mixing bowl, whisk together heavy cream and yolks. Temper the egg
mixture by adding 2 cups of soup to the bowl, stir to combine. Add egg-soup
mixture to soup pot, and stir to combine. Bring to a simmer and serve
garnished with croutons and a truffle shavings. Serves 8
Scanned and formatted by Carole Walberg from Martha Stewarts Home Page
Recipe by: Martha Stewarts Home Page
Posted to MC-Recipe Digest V1 #960 by Bob & Carole Walberg
Source from luhu.jp