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Silken Turnip and Potato Soup (and How To Make Chicken Stock)
FARM FRESH FEASTS18Ingredients
80Minutes
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Ingredients
US|METRIC
4 SERVINGS
- 1 soup (pack, or 1/2 cup each chopped carrot, celery, and onion)
- 1 roasted chicken (leftover carcass from a)
- 5 stems fresh parsley
- 2 cloves garlic (smashed, with papers)
- 2 whole cloves
- 2 bay leaves
- 1 tsp. thyme (French)
- 2 tsp. salt
- 10 peppercorns
- 4 qt. water
- 1/2 stick butter (4 Tablespoons, I use unsalted but a vegan buttery spread works fine)
- 2 onions (thinly sliced, I use a Benriner)
- 6 turnips (about 2 pounds, peeled and thinly sliced)
- 5 potatoes (1/2 to 1 pound, peeled and thinly sliced)
- 2 qt. chicken stock (use vegetable stock if you prefer)
- 2 tsp. salt (I used Kosher)
- nutmeg (how do you measure when you're microplane grating it? try for 1/2 teaspoon)
- sour cream (optional, for garnish--my daughter's excellent suggestion)
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