CREAMY TURNIP SOUP WITH BALSAMIC BROWNED BUTTER

Serves: 6-8

2 tbsp (30 mL) unsalted butter ■

4 cup (1 L) thinly sliced and washed leeks, white and light green parts 3 lbs (1.5 kg) turnips, peeled and cut into 1-inch (2.5 cm) cubes, roughly 8 cups (2 L)

8 cups (2 L) chicken broth, plus more if needed

2 tsp (10 mL) kosher salt

1/8 tsp (0.5 mL) nutmeg freshly ground black pepper 2 tbsp (30 mL) unsalted butter 2 tsp (10 mL) balsamic vinegar

1. In a large soup pot, melt the butter over low heat, add the leeks and cook, stirring frequently until soft but not browned. Add the turnips, broth, salt and nutmeg. Bring to a boil, turn down to a simmer, and cook for 20-30 minutes until the turnips are very tender.

2. In batches, purée the soup in a blender until smooth, thinning with more broth or water if you think it’s too thick. Taste, and season with salt and pepper. (At this point, the soup can be refrigerated for 3 days or frozen for longer storage.)

3. Return to the pot and bring to a simmer.

4. Melt the butter in a small pot over low heat until browned and nutty. Remove from the heat and swirl in the balsamic vinegar.

5. Ladle the soup into bowls and drizzle with the balsamic butter.

Note: For a hint of sweetness, add two large peeled, cored and chopped apples to the pot along with the turnips.