1/4 cup (1/2 stick) butter
5 cups vegetable stock
1 cup (about) milk
1 turnip (about 12 oz), peeled, cut into 3/4" pieces
8 cups thinly sliced leeks (about 5 large; white and pale green parts only)
1 large potato (about 10 oz), peeled, cut into 3/4" pieces
1. Melt butter in heavy, large pot over medium heat.
2. Add leeks, turnip, and potato. Stir to coat.
3. Reduce heat to very low. Cover and cook until leeks are translucent, stirring occasionally for about 30 minutes.
4. Stir in vegetable stock.
5. Increase heat to medium.
6. Cover and simmer until turnip and potatoes are tender, about 45 minutes.
7. Working in batches, puree soup in blender.
8. Return soup to pot.
9. Thin with milk to desired consistency.
10. Season with salt and pepper.
***New England Clam Chowder***
3 slices bacon
1 small onion, finely chopped
1/4 c. celery, finely chopped
2 cans (6.5 oz. each) minced clams
1 1/2 c. diced potatoes
1/2 tsp. salt
1 tall can (12 oz.) Pet evaporated milk
In medium saucepan cook bacon until crisp. Drain fat, reserving 1 tbsp. crumble bacon and return with reserved fat to saucepan. Stir in onion and celery, cooking until tender. Drain liquid from clams into measuring cup. If needed, add enough water to clam juice to make 1 cup of liquid. Stir liquid into onion mixture; add potatoes and salt. Heat mixture until it begins to boil. Reduce heat, cover, and simmer 20 minutes or until potatoes are tender. Add clams and evaporated milk; heat until steaming but do not boil.