Turnip Soup Shots with Horseradish - alive magazine

Name: Turnip Soup Shots with Horseradish - alive magazine
Ingredients: mL) extra-virgin olive oil; 2 leeks, white parts only, chopped; 1 cup (250 mL) peeled, chopped yellow-fleshed potato; 1 lb (450 g) turnips, peeled and roughly cut; 4 cups (1 L) low-sodium vegetable stock; 1 tsp (5 mL) sea salt, plus more to taste; 1/4 tsp (1 mL) ground black pepper; 1/4 cup (60 mL) prepared or freshly grated horseradish; 1 Tbsp (15 mL) finely chopped chives

www.alive.com

The apple-like texture and aroma of turnips blends seamlessly into a cashmere cream soup. Served in a diminutive glass, the muted essence of this soup is perked…

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Recipe Saint is a recipe index: we list the ingredients so you can search, save and plan. The full method, times and servings are on the publisher's page at www.alive.com.

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