| CATEGORY | CUISINE | TAG | YIELD | |
|---|---|---|---|---|
| Vegetables, Meats, Dairy, Eggs | Martha stew, Soups, Vegetables | 8 | Servings | |
INGREDIENTS
| 6 | T | 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 | T | All-purpose flour |
| 3 | qt | Homemade or low-sodium |
| canned chicken stock | ||
| Coarse salt and freshly | ||
| ground pepper | ||
| 1/2 | c | Heavy cream |
| 4 | Egg yolks | |
| Star-shaped croutons, For | ||
| Garnish | ||
| 1 | Black Truffle, Shaved for | |
| garnish |
INSTRUCTIONS
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, pure 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 <walbergr@mb.sympatico.ca> on Dec 17, 1997
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Nutrition (calculated from recipe ingredients)
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Calories: 172
Calories From Fat: 147
Total Fat: 16.7g
Cholesterol: 135.5mg
Sodium: 135.8mg
Potassium: 109.5mg
Carbohydrates: 3.6g
Fiber: 1.1g
Sugar: <1g
Protein: 3.1g