White Turnip Soup with Shaved Black Truffles

Categories: Martha stew | Soups | Vegetables

Serves: 8 Servings

Ingredients:

6 tb Unsalted butter
2 Leeks; white part only,
-Chopped
1 lb Idaho potatoes; peeled and
-diced
1 1/2 lb White turnips; peeled and
-diced
2 tb All-purpose flour
3 qt Homemade or low-sodium
-canned chicken stock
Coarse salt and freshly
-ground pepper
1/2 c Heavy cream
4 lg Egg yolks
Star-shaped croutons; For
-Garnish
1 Black Truffle; Shaved, for
-garnish

Instructions:
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 Stewart's Home Page

Recipe by: Martha Stewart's Home Page

Posted to MC-Recipe Digest V1 #960 by Bob & Carole Walberg
on Dec 17, 1997

Previous: White Turnip Soup (Potage Aux Navets Blancs) | Next: White Vegetable Stock