This velvety soup is a scrumptious first course for an Herb-Roasted Chicken dinner. Serve with toasted baguette slices spread with Onion Confit and a glass of mellow white wine from Loire.
Prep Time: 15 minutes
Cook Time: 40 minutes
Ingredients:
- 1 tablespoon olive oil
- 1 tablespoon butter
- 2 leeks, green trimmed off and sliced thinly
- 3 white turnips, peeled and cubed
- 1 medium baking potato
- 1 15oz can pure pumpkin puree
- 4 cups chicken stock
- ½ teaspoon salt
- ¼ teaspoon black pepper
- 1/3 cup heavy cream
Preparation:
Sauté the leeks over medium heat for 8 minutes, stirring frequently. Add the turnips and potatoes and sauté for an additional 4 minutes. Stir in pumpkin puree, chicken stock, salt and pepper. Bring the mixture to a simmer for 25-30 minutes, until the vegetables are tender. Using a food processor or blender, puree in batches until completely smooth. Return to pan and stir in cream; heat through and serve.
Makes 12 servings.
