Roasted Turnip Soup With Honey Cream Food

CREAMY TURNIP SOUP

Steps:

• Combine olive oil and onion in a medium saucepan and cook over medium heat until onion is tender.
• Meanwhile, dice turnips, potato, and apple into 1" cubes.
• Add all ingredients except cream to the saucepan. Bring to a boil, reduce heat to simmer and cook covered 12-14 minutes or until all vegetables are very tender.
• Using a hand blender or a regular blender*, blend until smooth (see notes for regular blender).
• Stir in cream and heat through for 2-3 minutes.
• Garnish with herbs and croutons if desired.

CREAMY TURNIP SOUP

Steps:

• In a Dutch oven, heat butter over medium-high heat. Add onion; cook and stir until tender. Add garlic; cook 1 minute longer. Stir in wine. Bring to a boil; cook until liquid is reduced by half., Add turnips, broth and potato. Bring to a boil. Reduce heat; simmer, uncovered, 20-25 minutes or until vegetables are tender. Cool slightly., In a food processor, process soup in batches until smooth. Return all to pan. Stir in cream, salt and nutmeg; heat through., Meanwhile, in a large nonstick skillet, heat oil over medium-high heat. Add spinach; cook and stir just until wilted. Serve with soup.

ROASTED TURNIPS AND APPLES WITH HONEY

Steps:

• Preheat the oven to 425 degrees F. Melt the butter in a small saucepan over low heat. Quarter and slice the peeled turnips into ¼-inch slices. Place in a medium mixing bowl. Slice the scallions into 1" to 2" segments and add to the sliced turnips. Drizzle the melted butter over the turnip/scallion mixture. Season with salt and pepper, to taste. Quarter, core, peel, and cut 1 of the apples into ¼-inch to ½-inch slices. Add to the turnip mixture. Toss gently to coat. Spread the turnip mixture onto a rimmed baking sheet lined with parchment paper and place in the oven.
• After 10 minutes, toss the mixture on the tray, to promote even browning and caramelization. Return the tray to the oven on the bottom rack for an additional 10-12 minutes.
• Remove the tray from the oven. Drizzle the honey over the vegetables and return to the oven for an additional 1-2 minutes.
• Remove the tray from the oven. Drizzle the apple cider vinegar over the warm vegetables. Toss gently to coat. Mound the turnips and apples on a wide platter, and shave the remaining apple over the warm vegetables. Serve immediately.

TURNIP, HONEY & ROASTED GARLIC SOUP

Steps:

• Melt butter in pot, add onions and cook gently for 10 min without coloring.
• Add carrots, potatoes, turnips, celery and stock to the pot. Bring to a boil, cover and simmer gently for 1 hour.
• Remove from stove and blend until smooth, return to the pot.
• Squeeze the roasted garlic from the skins, mash into a pulp and add to the soup with the honey.
• Season to taste and serve.

ITALIAN TURNIP SOUP MELLOWED WITH RICE

Steps:

• Note: I treated these like apples; I cut them into quarters, used a paring knife to peel them, and then diced them; At the market, 3 large turnips= one pound; Just weigh them at the grocery store to get the right amount.
• In a large saucepan, melt the butter with the olive oil over high heat.
• When the foam subsides, sauté the turnips, tossing frequently, for about 5 to 7 minutes, or until golden brown.
• Add the broth, bring to a boil, reduce heat to moderate, and cook, covered for 10 minutes.
• After that, stir in the rice and cook the mixture, covered, until the rice is al dente, about 15 minutes.
• Add salt and pepper to taste.
• Just before serving, stir in the parsley and the Parmesan cheese.
• Serve immediately.

BUTTERNUT SQUASH AND TURNIP SOUP

Steps:

• Heat the butter and olive oil in a skillet over medium heat. Stir in the butternut squash, turnips, celery, onion, and garlic; cook and stir until the vegetables just begin to brown, about 10 minutes. Meanwhile, heat the chicken stock in a large pot over medium heat until simmering.
• Transfer the vegetables to simmering stock, and add the bay leaf, honey, pepper, nutmeg, coriander, cayenne pepper, and salt. Continue simmering until all the vegetables are softened, about 20 minutes. Remove the bay leaf before serving.

CREAM OF TURNIP SOUP

Steps:

• Saute the onions in the olive oil in a large heavy saucepan until limp ( 5 mins ).
• Add the turnips and potatoes to the pan , pour in the chicken stock, add the white pepper and cayenne pepper and season with salt.
• Simmer for 1 hour, until all the vegetables are soft.
• Let cool slightly.
• Puree in a blender ( BE CAREFUL NOT TO BURN YOURSELF ).
• Pour pureed soup back into the saucepan and add the heavy cream, warm through and serve, garnishing with drizzled cream and cilantro ( or herb of choice ).

SPICY ROASTED PARSNIP SOUP

Steps:

• Heat oven to 220C/fan 200C/gas 7.
• In a bowl, mix together 2 tbsp olive oil and 1 tsp coriander seeds, 1 tsp cumin seeds, ½ tsp ground turmeric and ½ tsp mustard seeds.
• Add 1 large onion, cut into 8 chunks, 2 garlic cloves, 675g parsnips, diced, and 2 quartered plum tomatoes and mix well.
• Spread over a heavy baking sheet, then roast for 30 mins until tender.
• Spoon into a food processor or liquidiser with 600ml vegetable stock and process until smooth.
• Pour into a pan with the remaining 600ml vegetable stock, season, then heat until barely simmering.
• Remove from the heat and stir in 1 tbsp lemon juice. Garnish with cumin seeds.

ROASTED TURNIP SOUP WITH HONEY CREAM

Steps:

• Preheat oven to 425°F.
• Bring large pot of lightly salted water to boil. Blanch the turnips for 3 minute.
• Drain and rinse with cold water. Lightly towel dry the turnips.
• Toss turnips, onions, leeks, garlic and thyme in oil in a large bowl. Spread on a baking sheet or dish in a single layer. Roast in preheated oven for approximately 1 hour, stirring and turning every 15 minute or so until browned evenly.
• Place roasted vegetables in a soup pot. Add 3/4 cup of water to pan vegetables were roasted in, scrape bits and juices and add to soup pot.
• Add the stock, milk, cream and salt to pot. Bring almost to boil and partially cover. Reduce heat to simmer an cook for about 30 min or until turnips are quite tender. In a blender, puree the soup in batches.
• Strain through food mill or strainer to create creamy fine consistency.
• Serve with Honey Cream.
• Honey Cream: Mix ingredients from above together well.