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German Riesling Soup
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, peeled and grated
, white and light green parts,sliced and washed
, peeled and diced
teaspoon freshly ground
or 2 cups
fresh flat-leaf parsley
Melt the butter in a soup pot; add the turnips, leeks, and onion, and season with the salt and pepper.
Cover and cook the vegetables over medium heat until soft and tender, about 20 minutes, stirring occasionally to make sure they do not brown.
Add the wine to the vegetables and simmer over medium heat to reduce by about one half- this will take about 10 minutes.
In a blender, process the soup to a coarsely-textured puree.
Return the soup to the pan, add the broth, and simmer for 3 or 4 minutes.
Add the cream and continue to simmer for 3 to 4 minutes more to thicken slightly.
Serve the soup in warmed bowls with a sprinkling of parsley on top.
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