Humble White Turnip Soup Food
HUMBLE WHITE TURNIP SOUP
Makes two quarts of turnip soup. The humble turnip can be overlooked and underrated. If you're not already a fan of this flavorful root vegetable, this classic turnip soup might surprise you as it is so simple to make, delicious, nutritious and definitely economical.
Provided by Valerie Lugonja
Categories Soup
Time 22m
Number Of Ingredients 8
Steps:
- Cut turnips into cubes, about ½ inch to 1 inch thick, depending on diameter
- Peel potato; cube as turnips
- In heavy-bottomed soup pot, heat butter over a low-to-medium heat; add onion, garlic and turnips
- Cook 2-3 minutes, stirring continuously; add stock and potato
- Increase heat to medium-high and bring to a boil, hen lower heat and simmer for 15 minutes until turnips and potatoes can be pierced with a knife (Don't let them get mushy)
- Meanwhile, wash and dry reserved turnip greens; finely chop and sauté in a pan with a little oil or butter until tender and wilted
- Season with Kosher salt
- Remove soup from heat; purée in blender, working in batches, if necessary
- Return puréed soup to pot; bring to a simmer, adding more broth or stock to adjust thickness, if necessary
- Stir ¼ cup cream into soup
- Stir in sautéed greens or garnish each bowl of soup with a cluster of greens in the middle
- Season to taste; serve immediately
WHITE TURNIP SOUP
This recipe is adapted from the classic French frenseuse, a turnip and potato soup enriched with egg yolks and heavy cream. Select turnips with firm, unblemished flesh. The addition of a few shavings of fresh black truffle, and a star-shaped crouton makes this an unforgettable course.
Provided by Martha Stewart
Categories Food & Cooking Soups, Stews & Stocks Soup Recipes
Number Of Ingredients 11
Steps:
- Melt 4 tablespoons butter in a large pot over medium heat. Add leeks, and cook until soft, about 5 minutes. Add potatoes and turnips, stirring to combine. Cover, and cook for about 10 minutes. Sprinkle flour over vegetables, stir to cover evenly, and cook for 1 minute. Add stock, season with salt and pepper to taste, and simmer until vegetables are tender, about 20 to 30 minutes.
- With a slotted spoon, remove vegetables from pot, and place them in a food mill. Puree vegetables, and return them to pot. In a small mixing bowl, whisk together heavy cream and yolks. Temper egg mixture by adding 2 cups of soup to the bowl, stir to combine. Add egg-soup mixture to soup pot, and stir to combine. Bring to a simmer, and serve garnished with croutons and truffle shavings.
TURNIP SOUP
I got this recipe from the Heritage Quilters. Boy was I surprised to find out this delicious soup had turnips as one of the main ingredients. I am one of the first people to turn my nose up at turnips but this soup will surprise you.
Provided by Kaykwilts
Categories Low Protein
Time 50m
Yield 10 serving(s)
Number Of Ingredients 10
Steps:
- Place turnips, potatoes, and onions in saucepan.
- Cover with small amount of water and simmer until tender; drain.
- Mash with potato masher.
- Add butter.
- Mix flour with 1/4 cup milk.
- Add to mixture and blend well.
- Add chicken stock.
- Mix thoroughly.
- Return to heat and bring to a boil.
- remove from heat and add remaining 3/4 cup milk.
- Reheat to serving temperature taking care not to boil.
- Garnish with your choice of parsley, bacon or croutons.
Nutrition Facts : Calories 98.1, Fat 5.3, SaturatedFat 3, Cholesterol 14.7, Sodium 158, Carbohydrate 9.6, Fiber 0.9, Sugar 2.5, Protein 3.4
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- Peel and slice turnips. Heat 1 tablespoon oil and butter in a large saucepan over medium heat. Add onion and cook, stirring, until beginning to brown, about 5 minutes. Add the turnips, rosemary, 1/2 teaspoon salt and 1/4 teaspoon white pepper; stir to combine. Cover and cook, stirring once or twice, for 10 minutes.
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