Turnip and Potato Soup creamed with Lemon Balm Recipe

Ingredients for Turnip and Potato Soup creamed with Lemon Balm:

• 2 tbls margarine or unsalted butter
• 1 and a half cups diced turnips peeled
• 1 cup diced potatoes peeled
• 2 tbls finely chopped fresh chives or green onion tops
• 2 and a half cups chicken stock
• 1 and a half cups milk
• 2 tbls sour cream
• A dash or two of chilli sauce or Tabasco (to taste)
• 1 tbls finely chopped fresh lemon balm/verbena/mint etc.

Method for Turnip and Potato Soup creamed with Lemon Balm:

1. Melt butter in a heavy bottomed pan
2. Add diced turnips and sauté over low heat for 5 minutes
3. Add potatoes, stir to coat with butter, then add chives, and cook for 1 minute, Stirring so that vegetables do not burn.
4. Add chicken stock, cover, and bring to a boil.
5. Then lower heat, and simmer, covered, for 25 minutes or until soft enough to purée.
6. Purée vegetable mixture with the milk in a blender in several batches, as needed.
7. Pass through strainer
8. To Serve Hot: reheat the purée gently, stirring in the cream and blend.
9. Remove from heat. Stir in the lemon balm, allow to infuse for 2 mins then serve.

(To Serve Cold: transfer purée to a large bowl, stir in remaining ingredients and chill for several hours. Stir and serve)

Notes:

You can use lemon Verbena or lime Mint in this recipe If you don’t have lemon verbena or lime mint available, an alternative is to use 1 teaspoon lime zest and 1 teaspoon chopped fresh parsley instead.