Turnip Sweet Potato Soup Food

TURNIP AND POTATO SOUP

Steps:

• Cook the bacon in a large saucepan over medium heat until the fat begins to render, about 4 minutes; remove from heat, and drain most of the rendered bacon drippings, reserving about 1 tablespoon in the skillet.
• Return the pan with the bacon and reserved drippings to medium heat; cook and stir the onion in the bacon and fat until translucent, about 4 minutes more. Stir the potato and turnip into the bacon mixture; cook and stir until the potato and turnip pieces are warmed, about 2 minutes.
• Add the thyme to the saucepan with enough water to cover the vegetable mixture; bring the water to a boil, reduce heat to medium-low, and cook at a brisk simmer until the potato and turnip are tender, 15 to 20 minutes.
• Heat butter in a small skillet. Cook and stir the kale leaves until they wilt, 2 to 3 minutes. Reduce heat to medium-low, and cook another 1 to 2 minutes. Stir the kale and the cream into the simmering soup; allow to simmer together another 2 to 3 minutes. Remove thyme sprigs before serving.

TURNIP & SWEET POTATO SOUP

Steps:

• Heat olive oil in a large heavy-bottomed pot over medium-low heat. Add onions, garlic and sage and cook until the onions begin to turn translucent, about 5-8 minutes.
• Add the turnips, rutabaga, sweet potato, salt and pepper. Sweat the vegetables for 10 minutes, stirring occasionally.
• Add the water or stock and bring to a boil. Reduce heat, cover and simmer for 45 minutes or until all the vegetables are tender.
• Puree until smooth, then return to the pot and stir in freshly grated nutmeg. Heat through, taste for seasoning and serve.

TURNIP, POTATO AND GARLIC SOUP

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.
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TURNIP, LEEK AND POTATO SOUP

Steps:

• 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. Remove and discard the 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 or espresso cups, garnished with chopped fresh tarragon and/or chives.

TURNIP AND SWEET POTATO GRATIN

Steps:

• Preheat oven to 350 degrees. In an 8-inch square baking dish, arrange a single layer of turnips and sweet potatoes, overlapping slightly. Season with salt and pepper and sprinkle with one-third of the flour. Repeat to make 3 more layers, sprinkling with salt, pepper, and flour between layers. Dot top layer with butter, then slowly pour broth and wine into dish, keeping layers intact. Cover with foil and bake until vegetables are tender when pierced with a knife, 45 minutes.
• Increase oven temperature to 425 degrees. Remove foil and sprinkle cheese over dish. Bake until cheese is golden and bubbling, 12 to 15 minutes. Let gratin sit 10 minutes before serving.

WINTER VEGETABLE SOUP WITH TURNIPS, CARROTS, POTATOES AND LEEKS

Steps:

• In a large soup pot or Dutch oven, combine the leeks, garlic, carrots, celery, turnips, potatoes, bouquet garni, 1 1/2 quarts water, 2 to 3 teaspoons salt, and pepper to taste. Bring to a boil, reduce heat, cover and simmer 40 to 45 minutes, until the vegetables are very soft.
• Pass the soup through the coarse blade of a food mill (or purée using a blender or an immersion blender).
• Return soup to the pot and whisk in 1/4 cup crème fraîche (or more, to taste). Heat through, taste and adjust seasonings (be generous with salt and pepper). To serve, garnish each bowl with a spoonful of crème fraîche and a sprinkle of parsley or tarragon.

SAVORY SWEET POTATO TURNIP SOUP

Steps:

• Saute the garlic and onion in the oil until translucent.
• Cube the veggies and throw into the pot. Pour in enough broth to just cover the veggies.
• Add salt and pepper.
• Bring to boil and then lower the flame and simmer, covered, for about 25 minutes, or until veggies are soft.
• Remove soup from flame and blend with a hand blender until thick and creamy. Pour in the milk and blend for a few more minutes.
• Serve immediately.
• Enjoy!

ROOT VEGETABLE SOUP

Steps:

• Melt butter in a large, heavy-bottomed pot. Stir in onion and celery. Cook, stirring occasionally, until vegetables are tender, about 10 minutes. Stir in garlic, rosemary and bay leaves; cook 1 minute more. Add root vegetables, 8 cups water, salt and pepper. Bring to a boil; reduce heat to medium and simmer, covered, until vegetables are tender, 30 to 40 minutes.
• Remove and discard rosemary branches and bay leaves. Using an immersion blender, purée soup until smooth. (Alternatively, you can purée the soup in batches in a blender or food processor.) If the soup is too thick, add a little water. Season with lemon juice and more salt to taste.
• To serve, ladle soup into bowls and top with a drizzle of olive oil, a few drops of lemon juice, flaky salt and crushed chile or grated cheese, if desired.