Caramelized Turnip And Apple Soup With Tarragon Sour Cream Recipes

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CARAMELIZED TURNIP AND APPLE SOUP WITH TARRAGON SOUR CREAM



Caramelized Turnip and Apple Soup With Tarragon Sour Cream image

This soup is very rich in flavour but at the same time light and not filling. The earthy taste of the turnips combines well with the tartness of the apples. The tarragon sour cream makes a strong flavour complement. chicken stock can be substituted for water. I put the sour cream in a squeeze bottle and make designs with it on top of the soup as the soup is thick enough for the sour cream to stay in place. The soup alone, however is creamy enough; for those who don't eat dairy, simply garnish the soup with minced tarragon and lemon zest.

Provided by MarieRynr

Categories     Apple

Time 1h45m

Yield 8 serving(s)

Number Of Ingredients 11

1 large Spanish onion, cut in half through the root end,then cut into half moon slices
7 cups chopped turnips (peeled)
3 granny smith apples, cored and chopped
1/4 cup olive oil
1 tablespoon fresh thyme leave, plus
1 small fresh thyme sprig, for garnish
1 cup sour cream
1 1/2 tablespoons minced fresh tarragon
1 teaspoon grated lemon, zest of
salt
cracked black pepper

Steps:

  • In a heavy stock pot over low heat, slowly cook the onion, turnips and apples in the olive oil, until they are soft and browned, stirring occasionally, about 35 to 45 minutes.
  • Add the thyme and enough water (or stock) to cover the vegetables just barely.
  • Simmer covered over low heat for about 1 hour.
  • If the soup is too thick you can add a little more water or stock.
  • Let the soup cool a little, thenpuree in a blender or food processor.
  • Reheat, adding salt and pepper to taste.
  • In a small bowl, combine the sour cream, tarragon and lemon zest.
  • Serve the hot soup garnished with the sour cream mixture and thyme sprigs.

CREAM OF TURNIP SOUP



Cream of Turnip Soup image

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

3 cups turnips, peeled and chopped
3 cups potatoes, peeled and chopped
2 onions, peeled and chopped
3 tablespoons olive oil
4 cups chicken stock
1 teaspoon white pepper
1/4 teaspoon cayenne pepper
1/2 cup heavy cream
salt

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

CLASSIC TURNIP AND APPLE CASSEROLE



Classic Turnip and Apple Casserole image

I first had this recipe at my husband's aunt's home back in 1979; got the recipe from her and have been making it to serve with turkey dinner ever since. I love the apples and turnip together! If you want to make it ahead of time, you can; just make it up to the layering stage then cover tightly and refrigerate. Put topping on, though, just before it goes into the oven.

Provided by Lennie

Categories     Apple

Time 2h

Yield 8 serving(s)

Number Of Ingredients 9

1 large yellow turnip (known as a rutabaga, sometimes called a Swede)
1 tablespoon butter
2 tablespoons light cream (you can use milk)
2 apples (I use macintosh)
1/4 cup packed brown sugar
1 pinch ground cinnamon
1/3 cup flour
1/3 cup packed brown sugar
2 tablespoons butter

Steps:

  • Preheat oven to 350F; butter a casserole dish (or spray with Pam) and set aside.
  • Peel and dice turnip (this can be a tough job, as turnips are very dense) and place in a large pot.
  • Cover with cold, lightly salted water and bring to a boil.
  • Boil until turnip is tender (this takes longer than potatoes, usually), then drain and return to the pot.
  • Mash turnip with the 1 tbsp butter and cream; stir in 1/4 cup brown sugar and the cinnamon; set aside.
  • Peel apples, core, and slice.
  • In prepared casserole dish, layer 1/3 of the turnip, then half the sliced apples, then 1/3 of the turnip, then the remaining apples, then the remaining turnip; smooth top.
  • At this point, you could cover the dish tightly and refrigerate for several hours; don't put topping on until you're ready to pop this into the oven.
  • When ready to bake, combine topping ingredients in a small bowl until they are crumbly; sprinkle over top of turnip.
  • Bake in preheated oven for one hour; serve.

Nutrition Facts : Calories 155.5, Fat 5.2, SaturatedFat 3.2, Cholesterol 13.9, Sodium 59.9, Carbohydrate 27.6, Fiber 1.6, Sugar 21.2, Protein 1

TURKEY-TARRAGON NOODLE SOUP



Turkey-Tarragon Noodle Soup image

I think tarragon and turkey are a flavor match made in heaven and this recipe proves it! - Carolyn Ketchum, Wakefield, Massachusetts

Provided by Taste of Home

Categories     Lunch

Time 30m

Yield 6 servings (2 quarts).

Number Of Ingredients 11

6 cups chicken broth
2 medium carrots, thinly sliced
1 celery rib, thinly sliced
2 tablespoons lemon juice
1 bay leaf
1/2 teaspoon salt
1/4 teaspoon pepper
3 cups uncooked medium egg noodles
3 cups coarsely chopped cooked turkey
2 tablespoons torn fresh tarragon leaves
Additional fresh tarragon leaves, optional

Steps:

  • In a large saucepan, combine the first seven ingredients; bring to a boil. Reduce heat; cover and simmer until vegetables are tender, 8-10 minutes. , Return to a boil; add noodles. Cook until noodles are tender, 5-6 minutes longer. Stir in turkey and tarragon; heat through. Discard bay leaf. If desired, top servings with additional tarragon.

Nutrition Facts : Calories 219 calories, Fat 5g fat (1g saturated fat), Cholesterol 74mg cholesterol, Sodium 1250mg sodium, Carbohydrate 17g carbohydrate (3g sugars, Fiber 1g fiber), Protein 25g protein.

CREAMY TURNIP SOUP



Creamy Turnip Soup image

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

2 tablespoons butter
1 medium onion, chopped
3 garlic cloves, minced
1/2 cup white wine or reduced-sodium chicken broth
3 pounds turnips, peeled and cut into 1-inch cubes
1 carton (32 ounces) reduced-sodium chicken broth
1 medium potato, peeled and cubed
1 cup half-and-half cream
1/2 teaspoon salt
1/2 teaspoon ground nutmeg
1/2 teaspoon olive oil
3 cups fresh baby spinach

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

CREAMY TOMATO-TARRAGON SOUP



Creamy Tomato-Tarragon Soup image

I have made it hot and cold, but I do like it better hot. its great with grilled cheese sandwiches for a small dinner and LF.

Provided by Dancer

Categories     Vegetable

Time 30m

Yield 4 serving(s)

Number Of Ingredients 7

1 teaspoon butter
1 medium onion, chopped,about 1 cup
4 large ripe tomatoes, diced,about 4 cups
1/4 cup nonfat sour cream
1 tablespoon chopped fresh tarragon or 1 1/2 teaspoons dried tarragon
salt
pepper

Steps:

  • In medium saucepan, over medium heat, melt butter.
  • Add onions and cook about 3 minutes, stirring often, until softened.
  • Add tomatoes and 3/4 cup water; bring to a boil.
  • Reduce heat to medium-low; simmer about 30 seconds, or until vegetables are tender.
  • Transfer to a blender or food processor; puree until smooth, in batches if necessary.
  • Set a medium-fine strainer over saucepan.
  • Pour puree into strainer, pressing on the solids with a spatula or spoon to extract as much pulp as possible; discard skin and seeds.
  • Whisk sour cream and tarragon into the soup.
  • If soup is too thick, add a small amount of water.
  • Stir over low heat until soup is hot (do not allow it to boil).
  • Season with salt and pepper.
  • The soup can also be made in advance and served cold.

Nutrition Facts : Calories 70.8, Fat 1.6, SaturatedFat 0.8, Cholesterol 4, Sodium 28.9, Carbohydrate 12.9, Fiber 2.7, Sugar 7.1, Protein 2.9

CREAMY TURNIP WITH PAPRIKA SOUP



Creamy Turnip With Paprika Soup image

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

2 tablespoons olive oil
1 ½ pounds peeled turnip bulbs, not the leafy tops, cut into 1-inch chunks
1 large onion, cut into large dice
1 tablespoon butter
1 pinch sugar
3 large garlic cloves, thickly sliced
2 teaspoons paprika
1 teaspoon dried thyme leaves
⅛ teaspoon cayenne pepper
3 cups chicken broth, homemade or from a carton or can
1 ½ cups half-and-half (or whole milk)
Salt and freshly ground pepper, to taste
Garnish: shallot crisps*

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

TURNIP CREAM SOUP



Turnip Cream Soup image

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

1 onion (minced)
1 stalk celery (cut in cubes)
1 carrot (peeled and cut in cubes)
1 garlic clove (minced)
4 medium turnips (peeled and cut in small cubes)
3 small potatoes (peeled and cut in cubes)
1 tablespoon vegetable oil
1 tablespoon butter
4 cups chicken stock
1 cup whole milk
1 teaspoon thyme
1 teaspoon salt
1/2 teaspoon pepper

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

TARRAGON-TURKEY SOUP



Tarragon-Turkey Soup image

This is a quick, yummy soup perfect for a cool evening. Tarragon is a perfect compliment to turkey, and adds a heavenly aroma that fills the house when I cook this soup.

Provided by smarti

Categories     Soups, Stews and Chili Recipes     Soup Recipes     Turkey Soup Recipes

Time 1h10m

Yield 8

Number Of Ingredients 10

1 tablespoon olive oil
1 pound ground turkey
½ cup diced onion
¼ cup diced green bell pepper
1 (48 fluid ounce) can chicken broth
2 tablespoons dried tarragon
3 carrots, peeled and thinly sliced
5 small red potatoes, diced with peel
salt and pepper to taste
¾ cup quick-cooking barley

Steps:

  • Heat olive oil in a large pot over medium-high heat. Add ground turkey; cook and stir until the turkey has crumbled and begun to brown, 3 to 4 minutes. Stir in the onion and green pepper, and continue cooking until the onion softens and turns translucent, about 3 minutes.
  • Pour in the chicken broth, and add the tarragon, carrots, and red potatoes. Bring to a boil over high heat, then reduce heat to medium-low, and simmer until the potatoes soften, about 20 minutes, stirring occasionally. Season to taste with salt and pepper, then stir in barley. Continue simmering until the barley is tender, about 15 minutes.

Nutrition Facts : Calories 271 calories, Carbohydrate 36.4 g, Cholesterol 46.4 mg, Fat 6.9 g, Fiber 5.7 g, Protein 16.7 g, SaturatedFat 1.4 g, Sodium 911.9 mg, Sugar 3.7 g

TURNIP AND POTATO SOUP



Turnip and Potato Soup image

Creamy and savory, there are NEVER leftovers when I make this dish. A great way to incorporate turnips into your diet! If soup becomes too thick, thin with broth, water, or cream.

Provided by Cheri Walker

Categories     Soups, Stews and Chili Recipes     Soup Recipes     Vegetable Soup Recipes

Time 50m

Yield 8

Number Of Ingredients 11

1 pound bacon, cut into 1/2-inch dice
1 tablespoon bacon drippings
2 cups diced onion (1/2-inch dice)
2 cups diced potato (1/2-inch dice)
2 cups diced turnip (1/2-inch dice)
4 sprigs fresh thyme
water, to cover
1 tablespoon butter
1 cup torn kale leaves
1 cup heavy cream
salt and ground black pepper to taste

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.

Nutrition Facts : Calories 275.5 calories, Carbohydrate 14.6 g, Cholesterol 65.1 mg, Fat 20.4 g, Fiber 2.3 g, Protein 9.3 g, SaturatedFat 10.4 g, Sodium 486.4 mg, Sugar 3.3 g

CARROT APPLE SOUP



Carrot Apple Soup image

"On a brisk fall day, nothing is more appealing than a steaming bowl of this soup," says field editor Ruby Williams of Bogalusa, Louisiana. "Even though it's lower in fat, it still has old-time goodness."

Provided by Taste of Home

Categories     Lunch

Time 45m

Yield 7 servings.

Number Of Ingredients 9

1 tablespoon reduced-fat margarine
8 medium carrots, thinly sliced
2 medium tart apples, peeled and chopped
1 medium onion, chopped
1 celery rib, thinly sliced
5 cups low-sodium chicken broth
1/2 teaspoon rubbed sage
1/4 teaspoon pepper
1 bay leaf

Steps:

  • In a large saucepan, melt the margarine. Add carrots, apples, onion and celery; cook and stir until onion is tender, about 5 minutes. Add broth, sage, pepper and bay leaf; bring to a boil. Reduce heat; cover and simmer for 20 minutes or until carrots are tender. Remove bay leaf. Cool soup for 5 minutes. Puree one-third at a time in a blender or food processor. Return to the saucepan; cover and cook over medium until heated through.

Nutrition Facts : Calories 90 calories, Fat 3g fat (0 saturated fat), Cholesterol 4mg cholesterol, Sodium 131mg sodium, Carbohydrate 16g carbohydrate (0 sugars, Fiber 0 fiber), Protein 3g protein. Diabetic Exchanges

CARROT SOUP WITH ORANGE & TARRAGON



Carrot Soup with Orange & Tarragon image

A pretty orange color, a delicious hint of citrus and a garden-fresh flavor make this soup a requested dish at my many celebrations. Try sprinkling individual bowls with fresh tarragon before serving. -Phyllis Schmalz, Kansas City, Kansas

Provided by Taste of Home

Categories     Lunch

Time 40m

Yield 8 servings (2 quarts).

Number Of Ingredients 10

2 pounds fresh carrots, sliced
2 medium onions, chopped
2 tablespoons butter
6 cups reduced-sodium chicken broth
1 cup orange juice
2 tablespoons brandy
4 teaspoons minced fresh tarragon or 1/2 teaspoon dried tarragon
1 teaspoon salt
1 teaspoon pepper
8 tarragon sprigs

Steps:

  • In a Dutch oven, saute carrots and onion in butter for 8-10 minutes or until onion is tender. Add the broth; bring to a boil. Reduce heat; simmer, uncovered, for 10-12 minutes or until carrots are very tender. Cool slightly., In a blender, process soup in batches until smooth. Return all to pan; stir in the orange juice, brandy and minced tarragon. Bring to a boil. Reduce heat; simmer, uncovered, for 5 minutes to allow flavors to blend. Season with salt and pepper. Garnish with tarragon sprigs before serving.

Nutrition Facts : Calories 117 calories, Fat 3g fat (2g saturated fat), Cholesterol 8mg cholesterol, Sodium 823mg sodium, Carbohydrate 18g carbohydrate (10g sugars, Fiber 4g fiber), Protein 4g protein.

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From midwestliving.com


CREAMY TURNIP SOUP RECIPE | SOUTHERN LIVING
Instructions Checklist. Step 1. Combine stock, turnips, potatoes, onion, garlic, thyme sprigs, salt, and pepper in a 6-quart slow cooker. Cover and cook on LOW until vegetables are very soft, about6 hours. Remove and discard thyme sprigs. Add cream, and process soup using an immersion blender until smooth.
From southernliving.com


SAVORY AND SWEET CARAMELIZED APPLE, TARRAGON, AND CHEDDAR MELT …
2013-04-05 Melt the butter in a saute pan until foamy. Add the apples, sugar, and a large pinch salt. Cook over medium-low heat, stirring frequently, until apples are softened and caramelized, 15 to 20 minutes. Stir in the wine and tarragon, raise the heat to medium, and cook until the wine has been absorbed. Brush 1 side of each bread slice with the oil ...
From thedailymeal.com


HOW TO MAKE CARAMEL APPLE SOUP - BEST RECIPE | CHARLESTON …
Let sugar come to a boil and cook until golden brown, about seven to eight minutes. Watch carefully, as it can burn quickly. Remove saucepan from heat and slowly whisk in heavy cream. Mixture will bubble up, but will settle down and become caramel. Allow to cool for 10 minutes. Add apple juice. *Chef’s note: You may make soup up to two days ...
From charlestonmag.com


TOMATO SOUP WITH FRESH TARRAGON - FLOURISHING FOODIE
2013-01-03 1/2 cup fresh tarragon leaves, chopped. 2 - 28oz cans of diced canned tomatoes, drained. 6 cups vegetable stock. 1/2 cup cream. salt and pepper to taste. In a large soup pot on low heat, saute the chopped onions with 2 tbsp of butter until soft and translucent. Add the garlic, chili flakes, and the chopped tarragon. Saute for a few minutes.
From flourishingfoodie.com


TURNIP SOUP--WITH APPLES OR POTATOES? - GARDENWEB.COM
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From gardenweb.com


CHILLED TOMATO SOUP WITH TARRAGON SOUR CREAM | RELISHMENTS
2009-09-01 Luckily, my free September 2009 issue of Food & Wine contained the perfect solution: “ Chilled Tomato Soup with Tarragon Crème Fraîche”. The ingredient list is really simple: tomatoes, tomato paste, red wine vinegar, vegetable broth, olive oil, sugar, salt, pepper, crème fraîche and tarragon.
From relishments.com


CARROT-APPLE SOUP RECIPE | MYRECIPES
Bring all ingredients to a boil in a Dutch oven over medium-high heat; reduce heat to low, and simmer, stirring occasionally, 50 to 60 minutes or until carrots are tender. Remove from heat, and cool 15 minutes. Remove thyme sprigs. Process soup, in batches, in a …
From myrecipes.com


CHICKEN TARRAGON SOUP - GOOD DINNER MOM
2018-10-11 Simmer over medium heat, stirring occasionally, turning the chicken once or twice. Cook until the chicken is thoroughly cooked, about 30 minutes. Remove the chicken from the pot and pick the meat off the bone. Return the meat to the soup, add the salt and pepper. Taste and add more salt to taste, if needed.
From gooddinnermom.com


CREAM OF TURNIP SOUP RECIPE | CDKITCHEN.COM
Melt butter in a large Dutch oven over medium-high heat. Add leek and shallots; saute 4 minutes. Add turnips; saute 2 minutes. Stir in water and broth; bring to a boil. Reduce heat; simmer 30 minutes or until turnips are tender. Place one-third of turnip mixture in a blender; process until smooth. Pour pureed mixture into a large bowl; repeat ...
From cdkitchen.com


10 BEST CABBAGE TURNIP SOUP RECIPES - YUMMLY
2022-05-02 Ribollita ~ Tuscan Soup Sweet and Spicy Monkey. yellow potatoes, kale, sage, fresh thyme, bay leaf, vegetable broth and 13 more.
From yummly.com


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