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.
Nutrition Facts : Calories 149 kcal, Carbohydrate 21 g, Protein 3 g, Fat 7 g, SaturatedFat 2 g, Cholesterol 11 mg, Sodium 985 mg, Fiber 5 g, Sugar 12 g, ServingSize 1 serving
CREAMY TURNIP WITH PAPRIKA SOUP
A pureed vegetable soup can be an impressive, easy and affordable first course for an elegant dinner, or even a light dinner on its own with salad and bread.
Provided by USA WEEKEND columnist Pam Anderson
Categories Soups, Stews and Chili Recipes Soup Recipes Vegetable Soup Recipes
Yield 8
Number Of Ingredients 13
Steps:
- Heat oil over medium-high heat in a large, deep saute pan until shimmering.
- Add turnips, then onion; saute, stirring very little at first, then more frequently, until vegetables start to turn golden brown, 7 to 8 minutes.
- Reduce heat to low and add butter, sugar and garlic; continue cooking until all vegetables are a rich spotty caramel color, about 10 minutes longer.
- Add paprika, thyme and cayenne pepper; continue to saute until fragrant, 30 seconds to 1 minute longer.
- Add broth; bring to a simmer over medium-high heat. Reduce heat to low and simmer, partially covered, until turnips are tender, about 10 minutes.
- Using an immersion blender or traditional blender, puree until very smooth, 30 seconds to 1 minute. (If using a traditional blender, vent it either by removing the lid's pop-out center or by lifting one edge of the lid. Drape the blender canister with a kitchen towel. To 'clean' the canister, pour in a little half-and-half, blend briefly, then add to the soup.)
- Return to pan (or a soup pot); add enough half-and-half so the mixture is souplike, yet thick enough to float garnish. Taste, and add salt and pepper if needed. Heat through, ladle into bowls, garnish and serve.
Nutrition Facts : Calories 140.2 calories, Carbohydrate 10.8 g, Cholesterol 20.6 mg, Fat 10.2 g, Fiber 2.2 g, Protein 2.6 g, SaturatedFat 4.7 g, Sodium 87.6 mg, Sugar 4.4 g
CREAM OF TURNIP SOUP
Because I have alot of turnips in the garden( and dont particularly like them ) I turned them into soup, and delicious it is too!! It would be very easy to sub other veggies...i.e parsnips, cauliflower etc in place of the turnips..But try it with the turnips first, you will be amazed at how great this is; could easily be served at a dinner party, garnish with drizzled heavy cream and chopped cilantro.
Provided by ChefDebs
Categories Vegetable
Time 1h20m
Yield 8 serving(s)
Number Of Ingredients 9
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 ).
Nutrition Facts : Calories 208.8, Fat 12.1, SaturatedFat 4.5, Cholesterol 24, Sodium 214.2, Carbohydrate 20.6, Fiber 2.6, Sugar 5.4, Protein 5.2
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
CREAMY TURNIP SOUP
In nearby Wardsboro, Vermont, they have a fall festival where one of the entrees is this delicious soup. Reheats wonderfully in a slow cooker! -Liz Wheeler, Wilmington, Vermont
Provided by Taste of Home
Categories Lunch
Time 40m
Yield 9 servings (2-1/4 quarts).
Number Of Ingredients 12
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.
Nutrition Facts : Calories 138 calories, Fat 6g fat (3g saturated fat), Cholesterol 20mg cholesterol, Sodium 526mg sodium, Carbohydrate 17g carbohydrate (8g sugars, Fiber 4g fiber), Protein 4g protein. Diabetic Exchanges
TURNIP, POTATO AND GARLIC SOUP
Add a bit of heavy cream to make this pureed soup rich and silky.
Provided by Food Network Kitchen
Time 1h
Yield 4 to 6 servings
Number Of Ingredients 12
Steps:
- Heat the butter in a medium saucepan over medium heat. Add the shallots and cook, stirring, until soft, 3 to 5 minutes. Add the potato, minced garlic, rosemary and thyme sprigs, 1/2 teaspoon salt and a few grinds of pepper and cook, stirring, until the potatoes are well coated, 2 to 3 minutes. Pour in the broth and bring to a simmer.
- Add the turnips and remaining garlic cloves, bring back to a simmer and cook until the turnips and garlic are tender, about 20 minutes, adjusting the heat as needed to maintain a simmer. Remove from the heat, and cool at least 5 minutes. Remove and discard the rosemary and thyme and carefully puree until smooth with a handheld immersion blender or in 2 to 3 batches in a blender (do not fill the blender more than halfway full).
- Stir in the cream and reheat the soup if necessary. Adjust the consistency and seasoning with water, salt and pepper.
- Serve hot garnished with crispy fried shallots and parsley.
- Copyright 2016 Television Food Network, G.P. All rights reserved.
CREAMY TURNIP AND SWEET POTATO SOUP
Simmer sweet potato and turnip with onion and garlic and puree for a perfectly balanced soup.
Provided by Food Network Kitchen
Time 1h
Yield 4 to 6 servings
Number Of Ingredients 13
Steps:
- Heat the butter in a medium saucepan over medium heat. Add the onion and cook, stirring, until tender, 3 to 5 minutes. Add the potato, garlic, rosemary, thyme, nutmeg, 1/2 teaspoon salt and a few grinds of pepper and cook, stirring, until the potatoes are well coated, 2 to 3 minutes more. Pour in the stock and bring to a simmer.
- Add the sweet potato and turnip and simmer until the vegetables are tender, about 20 minutes, adjusting the heat as needed to maintain a simmer. Remove from the heat and cool at least 5 minutes. Remove and discard the herbs and carefully puree until smooth with a handheld immersion blender or in 2 to 3 batches in a blender (do not fill the blender more than halfway full per batch).
- Stir in the cream and reheat the soup if necessary, adjusting the consistency and seasoning with water, salt and pepper.
- Serve hot sprinkled with grated Parmesan.
CREAMY LEEK AND TURNIP SOUP
Make and share this Creamy Leek and Turnip Soup recipe from Food.com.
Provided by Alia55
Categories Low Protein
Time 40m
Yield 5 cups
Number Of Ingredients 8
Steps:
- In a heavy saucepan, heat oil; cook leeks and onions until soft.
- Add stock and turnip.
- Simmer until turnip is tender.
- Blend until smooth in food processor or blender.
- Add salt and pepper to taste.
- Add cream
- Heat gently 5 to 10 minutes.
- Garnish each serving with freshly grated apple and a sprinkle of nutmeg.
Nutrition Facts : Calories 184.5, Fat 12.5, SaturatedFat 6.4, Cholesterol 36, Sodium 263.6, Carbohydrate 13.1, Fiber 1.3, Sugar 5.2, Protein 5.7
CREAM OF TURNIP, POTATO AND LEEK SOUP
Much lighter than regular potato leek soup. If you want to be elegant, swirl a teaspoon of heavy cream into each bowl and sprinkle with snipped chives. Good hot or cold.
Provided by BarbryT
Categories Vegetable
Time 1h30m
Yield 6-8 serving(s)
Number Of Ingredients 6
Steps:
- Melt butter over medium heat and add the vegetables; stir to coat.
- Reduce heat to very low, cover and cook the veggies, stirring occasionally, for 30 to 40 minutes.
- Add chicken broth. Increase heat to medium, cover and simmer 45 minutes, until veggies are utterly tender.
- In batches, puree soup in blender or food processor.
- Return soup to pot; add 1 to 1 and ½ C milk or light cream, thinning to desired consistency.
- Season to taste with salt and pepper.
Nutrition Facts : Calories 291.2, Fat 11.6, SaturatedFat 6.7, Cholesterol 28.9, Sodium 798.6, Carbohydrate 38.5, Fiber 5.2, Sugar 8.7, Protein 10.2
ROASTED TURNIP SOUP WITH HONEY CREAM
This is a creamy great comfort soup for winter time. It is simple but elegant served with the honey cream. Recipe taken from "Edible Chesapeake" Magazine, Winter 2007
Provided by WeBees
Categories Vegetable
Time 2h
Yield 4-6 c, 4-6 serving(s)
Number Of Ingredients 12
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.
Nutrition Facts : Calories 383.9, Fat 25.3, SaturatedFat 9, Cholesterol 33.1, Sodium 671.1, Carbohydrate 34.5, Fiber 5.2, Sugar 15.5, Protein 8
TURNIP CREAM SOUP
Another comforting soup. A great way to cook with turnip; a vegetable that not everyone likes, but will not be noticed. Absolutely delicious.
Provided by Chouny
Categories Vegetable
Time 35m
Yield 4-6 serving(s)
Number Of Ingredients 13
Steps:
- Melt butter and oil in a pot and saute the onions, celery and carrot for a few minutes.
- Add garlic and saute for one more minute.
- Add chicken broth with turnip and potatoes.
- Add seasonings.
- Cook until all vegetables are tender.
- Remove from heat, add milk and blend with a hand blender until creamy.
Nutrition Facts : Calories 331.9, Fat 11.5, SaturatedFat 4.2, Cholesterol 20.9, Sodium 1078.4, Carbohydrate 46.3, Fiber 6.1, Sugar 14.7, Protein 12.3
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CREAMY TURNIP SOUP - SLENDER KITCHEN
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5/5 (2)Total Time 50 minsCategory Appetizer, Side DishCalories 129 per serving
- Melt the butter and olive oil in a large pot or Dutch oven. Add the onions and cook for about 10 minutes until tender and just beginning to brown.
- Add the garlic, thyme, salt, and pepper. Stir together and cook for 2-3 minutes until the garlic is very fragrant.
- Add the turnips, potatoes, and broth. Bring to a simmer and turn the heat down to low. Cover and cook for 25-30 minutes until the potatoes and turnips are tender.
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