Creamy Turnip Soup. Serve it as a starter or side soup. The mini salad on top is optional, but we love the bit of texture from the greens and pop of flavor from the vinaigrette. Looking for a delicious soup for a chilly winter day?
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Garnish with shreds of thinly cut turnip greens or parsley, if you like.
In a food processor, process soup in batches until smooth.
Stir in cream, salt and nutmeg; heat through.
You can make Creamy Turnip Soup use 11 ingredients and 7 the steps. Here guides how you cook it.
The main ingredient Creamy Turnip Soup as follows:
- Provide 4 of turnips medium sized.
- Prepare 2 of thinly sliced turnip greens or spinach (if you don't have turnip greens).
- Provide 1 of medium onion.
- Provide as required of Green onion(optional).
- Prepare to taste of salt.
- You need as needed of white pepper powder.
- Provide 1 bowl of Vegetable stock or chicken stock or water.
- You need as required of shredded carrot or pomegranate kernels.
- Provide 2 tbsp of extra-virgin olive oil.
- You need 1 tbspn of butter.
- Prepare 2 tsp of white-wine vinegar.
Meanwhile, in a large nonstick skillet, heat oil over medium-high heat. Add spinach; cook and stir just until wilted. 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.
Instructions Creamy Turnip Soup
- Take 1 tablespoon oil and butter in a large saucepan over medium heat..
- Add onion and cook until they turn pinkish. Add Peeled and sliced turnips. Add salt and 1/4 teaspoon white pepper; stir to combine..
- Cover and cook, stirring once or twice, for 10 minutes. Add vegetable broth or water or chicken broth. Bring to a boil..
- Reduce heat to simmer, cover and cook until the turnips are tender for 10 to 15 minutes more..
- When turnips are soft enough add a few leaves of turnip green or spinach leaves..
- Puree the soup in the pan using a blender to get a smooth texture. Boil the soup again and add white vinegar for little sourness..
- Serve the soup topped with grated carrots. I did with pomegranate to give little sweet crunch in mouth..
Add chicken broth with turnip and potatoes. Place one-third of turnip mixture in a blender; process until smooth. Pour puréed mixture into a large bowl; repeat procedure with remaining turnip mixture. Return turnip purée to pan; stir in milk and pepper. Ladle into soup bowls; garnish with fresh chives, if.