German Riesling Soup
Posted by request
Steps
Melt the butter in a soup pot.
Add the turnips , leeks , and onion , and season with the salt and pepper.
Cover and cook the vegetables over medium heat until soft and tender , about 20 minutes , stirring occasionally to make sure they do not brown.
Add the wine to the vegetables and simmer over medium heat to reduce by about one half- this will take about 10 minutes.
In a blender , process the soup to a coarsely-textured puree.
Return the soup to the pan , add the broth , and simmer for 3 or 4 minutes.
Add the cream and continue to simmer for 3 to 4 minutes more to thicken slightly.
Serve the soup in warmed bowls with a sprinkling of parsley on top.
Ingredients
unsalted butter, turnip, leeks, onion, kosher salt, black pepper, riesling wine, beef, heavy cream, fresh flat-leaf parsley