We tried this NYT recipe: https://cooking.nytimes.com/recipes/1017928-winter-vegetable-soup-with-turnips-carrots-potatoes-and-leeks?smid=ck-recipe-iOS-share Our modifications: first, we added 3 small shallots (cut into ½ inch cross-wise rings) and increased the garlic to 4 cloves. Second, using a low-walled Dutch oven, we sauteed the following ingredients in 2 Tbsp unsalted butter and 1 tsp olive oil: leeks, shallots, garlic, and celery. Third, once those aromatics were fragrant, we added the potatoes (we used Yukon instead of Russet), purple-topped turnips, and carrots, each peeled and diced. We sauteed for 30 seconds, and added 6 cups chicken stock, and brought to a boil. We then added the bouquet garni (parsley, thyme, and bay leaf), reduced heat to a simmer, covered with a lid, and let simmer until vegetables were very soft (about 40 mins). After removing the bouquet garni, we used an immersion blender to puree 2/3 of the soup. Finally, finding the soup creamy enough with the chicken stock, we omitted the creme fraiche. We seasoned to taste with freshly ground black pepper and a dash of marash pepper. This recipe easily can be vegetarian if you use water or vegetable broth. (Dec. 2019)
Cooking Adventures 