Sous Vide Turnip and Leek Soup

This easy sous vide turnip and leek soup takes an hour and 15 minutes from start to finish, so it’s a perfect weeknight meal. And we know, turnips may not be the most popular root vegetable, but when cooked with leeks and cream, they make a wonderfully creamy soup. We recommend garnishing this soup with crisp roasted mushrooms.

Author

Emily Farris and Jeff Akin

Emily Farris and Jeff Akin are the co-founders of Feed Me Creative, a former culinary creative agency in Kansas City, MO.

Prep Time: 00:15

Recipe Time: 01:00

Temperature : 180F / 82.2C

Ingredients

• 4 cups diced turnips
• 1 cup diced leek
• 1 cup chicken stock
• 1 cup heavy cream
• 2 tablespoons unsalted butter
• 2 teaspoons kosher salt
• 1 teaspoon ground white pepper
• 1 bay leaf

Directions

1. Set the Anova Sous Vide Precision Cooker to 180ºF (82ºC).
2. Combine all ingredients in a large zipper lock bag. Seal the bag using the water immersion technique and place in the water bath. Set the timer for 1 hour.

Finishing Steps

1. When the timer goes off, remove the bag from the water bath. Discard the bay leaf. Transfer entire contents of the bag to a blender and puree until smooth, about 2 minutes. Serve.