Potato, Turnip, Leek Soup with Radish & Onion Salad

February 14, 2019

Winter’s Bounty Soup & Salad (aka Potato, Turnip, Leek Soup with Radish & Onion Salad)

Soup from NYTimes Cooking

Serves 4


½ tablespoon extra virgin olive oil
1 medium onion, chopped
1 large leek, white and light green part only, halved lengthwise, cleaned and sliced or chopped
Salt to taste
1 garlic clove, minced
1 pounds turnips, peeled and diced
½ pound russet potato, peeled and diced
1 quarts water, chicken stock, or vegetable stock
A bouquet garni made with a bay leaf and a couple of sprigs each thyme and parsley
Freshly ground pepper to taste

1 1/2 tablespoons extra-virgin olive oil
1 tablespoon red wine vinegar
1 teaspoon Dijon mustard
1 teaspoon honey
1/4 teaspoon freshly ground black pepper
1/8 teaspoon kosher salt
1 cup thinly sliced radishes
1/4 cup slivered red onion
1 head Boston lettuce



  1. Heat the olive oil in a large, heavy soup pot over medium heat and add the onion, leeks and a pinch of salt. Cook, stirring, until tender, about 5 minutes. Add the garlic and cook, stirring, until fragrant, 30 seconds to a minute. Add the turnips, potatoes, water or stock, salt to taste, and the bouquet garni. Bring to a boil, reduce the heat, cover and simmer 45 minutes, or until the vegetables are very tender and the soup is fragrant. 
  2. While the soup is simmering, prepare the salad. Combine remaining olive oil, vinegar, Dijon mustard, honey, pepper, and salt in a large bowl, stirring with a whisk. Add radishes and onion to coat. Add Boston lettuce and toss well to coat.
  3. Remove and discard bouquet garni. Blend the soup in batches in a blender (cover the top with a towel and hold it down to avoid hot splashes), or through a food mill fitted with the fine blade. The soup should be very smooth. Strain if desired. Return to the pot. Stir and taste. Adjust salt, add freshly ground pepper, and heat through. Serve in small bowls garnished with chopped fresh tarragon and/or chives, alongside salad and crusty bread.


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