- 3 pounds turnips, peeled and cubed
- water to cover
- 2 tablespoons olive oil, or more to taste
- 4 leeks, white portion only, thinly sliced
- 4 stalks celery, sliced
- 4 cups chicken stock, divided
- 6 strips cooked crispy bacon, or more to taste
- 3 tablespoons cornstarch
- 2 teaspoons salt, or to taste
- 1/2 teaspoon ground black pepper, or to taste
- 2 cups whole milk
- 2 green onions, sliced, or more to taste
- Place turnips in a pot and add water until covered by 3 to 4 inches; bring to a boil. Cook, stirring every 5 to 10 minutes, until soft, about 30 minutes. Drain.
- Heat oil in the pot over medium heat. Add leeks and celery; cook and stir until slightly tender, about 5 minutes.
- Blend leek mixture, 1 cup chicken stock, bacon, cornstarch, salt, and pepper in a food processor until smooth. Pour back into the pot.
- Blend half of the turnips and 1 cup chicken stock in the food processor until smooth; pour into the pot. Repeat with remaining turnips and 1 cup chicken stock.
- Pour remaining 1 cup chicken stock into the pot; stir in milk. Simmer, without boiling, until thickened, about 30 minutes. Ladle into bowls; garnish with green onions.
05/10/2018
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