Brown Butter Leek and Turnip Soup
 
 
Makes 6 servings
Ingredients
  • 4 tablespoons unsalted butter
  • 2 leeks (white and light green parts only), quartered lengthwise, thinly sliced and rinsed
  • ½ teaspoon sea salt, plus more, to taste
  • ½ teaspoon freshly ground black pepper, plus more, to taste
  • ½ teaspoon dried chili flakes
  • 2 garlic cloves, minced
  • 5 cups peeled and diced turnips
  • 4 cups vegetable broth
  • chopped fresh chives, for garnish
Instructions
  1. Melt butter in a large pot over medium heat. Cook, swirling pot occasionally, until deep golden brown, 4-5 minutes.
  2. Add leeks, salt, pepper and chili flakes and cook, stirring occasionally, until tender, about 10 minutes. Add garlic and cook until fragrant, about 1 minute.
  3. Add turnips and cook, stirring occasionally, until just tender, about 10 minutes.
  4. Add vegetable broth, stir and bring to a boil. Reduce heat to medium-low, cover and simmer until turnips are tender, about 20 minutes.
  5. Remove soup from heat and purée. Season with additional salt and pepper to taste.
  6. Garnish each serving with chives.
Recipe by Two of a Kind at http://www.twoofakindcooks.com/brown-butter-leek-turnip-soup/