Steps Serve Spring Onions and Turnip in Soup Delicious

Spring Onions and Turnip in Soup. This soup is delicately feminine, ever so elegant and one of my personal favorites. The salty bite of prosciutto nicely counters the sweetness of the onions and turnips. Save the turnip greens for a quick sauté in olive oil with a bit of garlic and serve it alongside.

According to all people, cooking is indeed work which is quite simple. Besides they are indeed happy cooking and have ability cooking that is quite, they are also creative in processing each dish so that it becomes food luscious. But there are those who cannot can cook, so they must ask and see recipes that are easy to follow.

I lightly steamed parsnips, oven roasted the spring onions, and added in washed baby arugula for this spring soup. I use a Blendtec blender for making all of my soups and sauces. It is a total workhorse and it will blend fibrous food like onions, leeks and asparagus like a charm.

You can cook Spring Onions and Turnip in Soup use 9 ingredients and 4 the steps. Here guides how you cook it.

The main ingredient Spring Onions and Turnip in Soup as follows:

1. Prepare 1 of Sweet onion (large).
2. Provide of Use 2 if the onions are small..
3. Provide 4 of Turnips.
4. Prepare 80 grams of Sliced bacon.
5. Prepare 1 clove of Garlic (minced).
6. You need 2 tbsp of Olive oil.
7. You need 300 ml of Water.
8. Prepare 1 of Soup stock cube.
9. Provide 1 of Black pepper.

Season with salt and pour in the wine and stock. Creamy White Turnip Soup with Spring Onions and Roasted Garlic. iStock/Thinkstock. Salty prosciutto balances a rich, vegetable-heavy soup. Turnip greens, much like beet greens, are edible; if they're attached to the turnips, sauté the turnips in some olive oil and garlic for a tasty side dish.

Instructions Spring Onions and Turnip in Soup

1. Preparation: chop the ingredients - The onion into fourths, turnip into half, and bacon into 5cm pieces..
2. Heat the olive oil and garlic in a pot over medium heat and fry the bacon..
3. Add the turnip and stir-fry briskly. Place the onions in between the ingredients. Add water and the soup stock cube. Cover the pot and simmer for about 20 to 30 minutes to finish..
4. Sprinkle some black pepper if you'd like, and enjoy..

Melt the butter in a large soup pot or dutch oven over medium heat. Add the vegetables, and toss to coat in the butter, cooking and stirring for a minute or two. Add the thyme, salt and water. Bring to a boil, then reduce to a simmer. Gently lower eggs into a large saucepan of boiling water.