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Title: White Turnip Soup with Shaved Black Truffles Categories: Martha stew, Soups, Vegetables Yield: 8 Servings 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 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 |