Turnip Vichyssoise

• 1/3 pound turnips
• 2/3 pound red skinned waxy potatoes
• 3 leeks
• 2 tablespoons olive oil
• 4 tablespoons butter
• 2 tablespoons white wine
• 6 cups low sodium chicken broth
• 2 teaspoons salt
• 1/2 teaspoon fresh ground pepper
• Splash of olive oil in each bowl for garnish

1. Peel turnips and potatoes (or at least partially peel potatoes). Cut both into a large dice.
2. Split the leeks down the center and clean well, dry, then slice.
3. Melt butter in a an enamel casserole or heavy bottom pot over medium. When the butter starts to turn golden, add olive oil and leeks. Season with a pinch of your salt and pepper. Saute leeks until softened.
4. Add white wine, chicken broth, diced potatoes, and diced turnips. Season with the remaining salt and pepper. Bring to a boil, then cover and reduce to a simmer for about one hour or until vegetables are softened.
5. Check for seasoning. Use an immersion blender to puree and serve room temperature, hot or cool with a splash of olive oil and crusty white bread, and white wine (or by itself as a starter).

turnips, potatoes, leeks, olive oil, butter, white wine, chicken broth, salt, fresh ground pepper, olive oil

Taken from food52.com/recipes/28626-turnip-vichyssoise (may not work)