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Leek and Turnip Soup
Scrounging through the fridge I found some leeks that seemed hours from their pathetic demise. I remembered my daughter and I trying a leek and potato soup from Julia Child’s Mastering the Art of French Cooking. I’m right in the middle of my 21-Day Sugar Detox, though, and I’m avoiding potatoes. I guess if I went out and ran a marathon I could justify them, but I’m not the running kind of girl these days.
I decided to try turnips in place of the potatoes. I figured the turnips were cheap and the leeks were about to go anyway so why not experiment? I pretty much had nothing to lose, except some turnips and leeks.
Turns out, Leek and Turnip Soup is mighty yumtastic. Not kidding.
I paired it with some diced bacon because I have a love affair with bacon that would make Emeril Lagasse blush. Last weekend I counted the number of packages of bacon in my freezer. I had 11 packages, not counting the one in my fridge that I cooked up that weekend. I now have 10 in my freezer. I really like bacon, but I digress.
Leek and Turnip Soup
Ingredients
2 leeks, cleaned, trimmed, and diced
4 medium turnips, peeled and cubed
2 quarts of water, give or take
1 tablespoon salt, I like Real Salt
Several slices of cooked bacon, diced
Parsley for garnish
Directions
In a 3 quart Dutch oven or saucepan, add the diced leeks and turnips. Cover with water and add the salt. Bring to a boil. Cover and simmer for 30-40 minutes until the turnips are cooked through.
Remove the pot from the heat. Using an immersion blender, puree the soup until nearly smooth. It doesn’t have to be perfectly smooth. Some chunks of turnip are okay.
Serve in bowls topped with the bits of bacon and some chopped parsley. The vegetarian can omit the bacon.
