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–+ servings
A simple leek and turnip soup for chilly nights. Made with leeks and turnips sautéed in brown butter, this is a peppery, beautifully balanced 5-ingredient soup.
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Brown Butter Leek and Turnip Soup
Prep Time
10 mins
Cook Time
50 mins
Total Time
1 hr
 
A play on a classic potato leek soup, this soup subs peppery, earthy turnips for potatoes. Brown butter lends a depth to this turnip soup, while supple leeks, red pepper flakes, and fresh ground pepper lend balance.
Recipe Type: Soup
Makes: 6 servings
Author: Elizabeth Stark
Ingredients
  • 6 tablespoons unsalted butter
  • 2 medium leeks
  • 1/2 teaspoon sea salt
  • 1/2 teaspoon fresh ground pepper
  • 1/2 teaspoon red pepper flakes
  • 5 cups chopped turnips, from 3 medium turnips, peeled
  • 1 quart chicken or vegetable broth
  • 1 tablespoon minced parsley (optional)
  • 1 tablespoon minced chives (optional)
Instructions
  1. Melt butter in a large stock pot or Dutch over medium heat. Stirring frequently, cook butter to deep golden brown hue with brown flecks that settle to the bottom, 7 - 10 minutes. Keep a close eye after the 5-minute mark, as butter can go from golden to burnt in the blink of an eye; edge heat lower if butter is browning too quickly.
  2. Meanwhile, chop the light green and white parts of the leeks (discard the dark green tops). If they appear sandy, rinse chopped leeks in a colander and tap to dry. Add leeks, sea salt, pepper, and red pepper flakes to brown butter. Cook until leeks are translucent and melt into the butter, about 10 minutes. Fold in turnips and cook 10 minutes more, or until turnips have softened and have golden edges. Pour in broth and bring soup to a boil. Lower heat and simmer until turnips are quite tender, about 20 minutes.
  3. Working carefully, puree soup in batches. Reheat pureed soup over medium-low hear, stirring often. As soup reheats, taste and add sea salt and black pepper to taste.
  4. Ladle into bowls and garnish with minced parsley and chives.