Use mild white turnips for this soup, not the yellow waxed rutabagas.
- 2 tablespoons butter
- 2 cups chopped leeks, white and light green part only
- 2 cups peeled and diced turnip
- 5 cups chicken stock
- Salt and freshly ground pepper
- 4 cups packed chopped Swiss chard leaves (from one small bunch)
Heat the butter in a pot over medium heat. Add leeks and turnip and cook for 6 minutes or until the turnip begins to soften. Add stock, bring to a boil, then lower heat and simmer for 10 minutes or until turnip is soft. Puree using an immersion blender or in a blender until smooth. Season with salt and pepper to taste.
Return soup to pot, add Swiss chard and bring to a boil. Simmer for 3 minutes or until chard is tender. Makes 6 cups.