Sous Vide Turnip and Leek Soup

(5)

Emily Farris and Jeff Akin

Kansas City, Missouri

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

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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.
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Ingredients for 6

  • 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

  • Step 1

    Set the Anova Sous Vide Precision Cooker to 180ºF (82ºC).

  • Step 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

    • Step 0

      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.

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180 F / 82.2 C Recipe Temp
Recipe Time
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