Leek and turnip soup with rice added

Leek and Turnip Soup


Here is a nice one from Anne Roos to warm the chilly days at home in Nashville, I add some chives as I still have some from the garden that have survived the winter freeze.


  • a bunch of leeks
  • 3 tbsp butter
  • 1 1/2 small white turnips
  • 1 cup plain yogurt or sour cream
  • chives (optional)
  • salt and pepper (to taste)


  1. Cut the green tops off the leeks, wash well, and slice.
  2. Braise the leeks in butter until soft and set aside.
  3. Peel and quarter the white turnips.
  4. Simmer leeks and turnips in chicken stock until soft, for about 20 minutes.
  5. Puree everything together in a blender.
  6. Add plain yogurt or sour cream and chives (optional)
  7. Season with salt and pepper, reheat and serve.