CREAMY TURNIP WITH PAPRIKA SOUP
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
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
CREAMY TURNIP SOUP
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
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 TURNIP SOUP
Steps:
- Combine olive oil and onion in a medium saucepan and cook over medium heat until onion is tender.
- Meanwhile, dice turnips, potato, and apple into 1" cubes.
- Add all ingredients except cream to the saucepan. Bring to a boil, reduce heat to simmer and cook covered 12-14 minutes or until all vegetables are very tender.
- Using a hand blender or a regular blender*, blend until smooth (see notes for regular blender).
- Stir in cream and heat through for 2-3 minutes.
- Garnish with herbs and croutons if desired.
Nutrition Facts : Calories 149 kcal, Carbohydrate 21 g, Protein 3 g, Fat 7 g, SaturatedFat 2 g, Cholesterol 11 mg, Sodium 985 mg, Fiber 5 g, Sugar 12 g, ServingSize 1 serving
TURNIP CREAM SOUP
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
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
CREAMY TURNIP AND SWEET POTATO SOUP
Simmer sweet potato and turnip with onion and garlic and puree for a perfectly balanced soup.
Provided by Food Network Kitchen
Time 1h
Yield 4 to 6 servings
Number Of Ingredients 13
Steps:
- Heat the butter in a medium saucepan over medium heat. Add the onion and cook, stirring, until tender, 3 to 5 minutes. Add the potato, garlic, rosemary, thyme, nutmeg, 1/2 teaspoon salt and a few grinds of pepper and cook, stirring, until the potatoes are well coated, 2 to 3 minutes more. Pour in the stock and bring to a simmer.
- Add the sweet potato and turnip and simmer until the vegetables 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 herbs 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 per batch).
- Stir in the cream and reheat the soup if necessary, adjusting the consistency and seasoning with water, salt and pepper.
- Serve hot sprinkled with grated Parmesan.
CREAMY TURNIP SOUP WITH CARROT JULIENNE
Categories Soup/Stew Milk/Cream Blender Potato Vegetable Vegetarian Lunch Carrot Turnip Winter Bon Appétit Pescatarian Wheat/Gluten-Free Peanut Free Tree Nut Free Soy Free No Sugar Added Kosher
Yield Serves 6
Number Of Ingredients 12
Steps:
- Melt butter in heavy large Dutch oven over medium heat. Add leeks and onion and sauté until onion is translucent, about 12 minutes. Add 5 sliced turnips and potato and sauté 2 minutes. Add 5 cups broth. Bring to boil. Reduce heat to medium-low and simmer until vegetables are very tender, about 30 minutes.
- Puree soup in blender in batches until very smooth. Return to Dutch oven. Add milk and cream. Bring to simmer. Season to taste with nutmeg, salt and pepper. (Can be prepared 1 day ahead. Cover and refrigerate.)
- Cook carrot and turnip strips in pot of boiling salted water until just crisp-tender, about 2 minutes. Drain.
- Bring soup to simmer, thinning with more broth if necessary. Ladle into bowls. Garnish with carrot strips, turnip strips and chopped fresh dill.
CREAM OF TURNIP SOUP
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
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
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CREAMY TURNIP SOUP RECIPE | EATINGWELL
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5/5 (2)Total Time 45 minsCategory Gluten-Free Thanksgiving RecipesCalories 110 per serving
- Peel and slice turnips. Heat 1 tablespoon oil and butter in a large saucepan over medium heat. Add onion and cook, stirring, until beginning to brown, about 5 minutes. Add the turnips, rosemary, 1/2 teaspoon salt and 1/4 teaspoon white pepper; stir to combine. Cover and cook, stirring once or twice, for 10 minutes.
- Add broth, increase heat to high and bring to a boil. Reduce heat to maintain a simmer, cover and cook until the turnips are tender, 10 to 12 minutes more.
- Meanwhile, toss the turnip greens (or spinach) in a medium bowl with carrot, scallion greens, vinegar, the remaining 1 tablespoon oil and pinch of salt and pepper.
- Puree the soup in the pan using an immersion blender or transfer to a regular blender and blend until smooth. (Use caution when pureeing hot liquids.) Serve each portion of soup topped with a generous 1/4 cup of the salad.
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- 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. (Or transfer to a blender, and remove center piece of blender lid to allow steam to escape. Secure lid on blender, and place a clean towel over opening in lid. Process until smooth.)
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