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turnip soup
turnip soup
Turnips are often thought of as a bitter cousin of the potato. However, small turnips have a sweeter flavor and are a great to eat because they are a great source of vitamin C and anti-oxidants. Combining turnips and potatoes with chicken stock and a few additional ingredients makes for a delicious, hearty soup perfect for cool fall nights. Here is how to make turnip potato soup:
Ingredients
- 6 Tbsp unsalted butter
- 4 medium onions, thinly sliced
- 3 pounds fresh, young turnips, peeled and thinly sliced
- 1 1/2 pounds of Russet baking potatoes, peeled and thinly sliced
- Salt
- 6 Cups of chicken stock or broth
- 1/4 teaspoon freshly grated nutmeg
- salt and pepper to taste
Directions
- In a large, heavy, thick-bottomed pot, melt the butter on medium heat until it foams. When the butter foam subsides, add the onions and cook until translucent but not browned, about 5 minutes.
- Add the sliced turnips and potatoes and stir to coat with the butter. Add 2 teaspoons of salt, cover and reduce the heat to low. Cook, stirring occasionally, until the turnips and potatoes are tender, about 20 minutes.
- Add the chicken stock and increase the heat to bring to a simmer. Cover partially and cook over medium heat until the turnips and potatoes are very tender, about 10 minutes.
- Working in batches, purée the soup in a blender until completely smooth (or use an immersion blender).
- Return the soup to the pot and season with salt and freshly grated nutmeg.
Serves 8.
Adapted from www.simplyrecipes.com