Turnip Bisque Recipes

ROOT VEGGIE BISQUE

Root Veggie Bisque image

Root veggies like rutabaga, turnip, sweet potato, parsnip and beets are blended together to create this out-of-this-world autumn soup. Serve meatless or top off with bacon bits.

Provided by By Brooke Lark

Categories Lunch

Time 40m

Yield 4

Number Of Ingredients 13

Ingredients

1 rutabaga
1 turnip
1 sweet potato
2 parsnips
1 yellow beet
2 cloves garlic
1 sage leaf
1 sprig thyme
1 1/2 cups vegetable broth
1/2 cup cream
Salt and pepper to taste
1/3 cup sour cream
1/4 cup bacon bits

Steps:

Pierce the rutabaga, turnip, sweet potato, parsnips, and beet with a fork. Place all vegetables in a large, microwaveable bowl. Cover with plastic wrap and microwave for 10-12 minutes, or until each of the veggies are soft to the touch.
Cut peels off of each of the veggies; discard. Place half of peeled vegetables in a large blender with half of vegetable broth and cream. Blend until smooth and completely pureed. Pour mixture into medium saucepan. Repeat with remaining vegetables, broth and cream.
Heat over medium-high heat, stirring frequently, until steaming and hot. Serve topped with sour cream and bacon bits.

Nutrition Facts : ServingSize 1 Serving

TURNIP BISQUE

Turnip Bisque image

Provided by Molly O'Neill

Categories soups and stews, appetizer, side dish

Time 40m

Yield Four servings

Number Of Ingredients 8

Ingredients

1 teaspoon olive oil
4 medium turnips, peeled and cut into 1-inch pieces
1 small baking potato, peeled and cut into 1-inch pieces
2 1/2 cups chicken broth, homemade or low-sodium canned
1 1/4 teaspoons salt
Freshly ground pepper to taste
3 tablespoons milk
1 teaspoon fresh thyme leaves

Steps:

Preheat the oven to 400 degrees. Brush a baking sheet very lightly with oil. Using a vegetable peeler, make long, very thin strips from 1 of the turnips. Place the strips on the baking sheet and bake until crisp and partly browned, about 6 minutes. Set aside.
Cut the remaining turnips and potato into 1-inch pieces and place in a medium-size saucepan with 2 cups of the chicken broth. Bring to a boil over medium-high heat. Reduce to a simmer. Cook until the vegetables are tender, about 15 minutes. Drain, reserving the liquid.
Place the vegetables and 1/4 cup of the broth in a food processor and puree until smooth. Add the remaining broth, the salt and pepper to taste. Puree until smooth. Divide among 4 soup bowls. Drizzle the milk in a circle over the soup. In the center of each circle, sprinkle turnip crisps and thyme leaves. Serve immediately.

Nutrition Facts : @context http, Calories 141, UnsaturatedFat 2 grams, Carbohydrate 22 grams, Fat 3 grams, Fiber 3 grams, Protein 6 grams, SaturatedFat 1 gram, Sodium 763 milligrams, Sugar 8 grams

SWEET POTATO, PARSNIP AND TURNIP BISQUE

Sweet Potato, Parsnip and Turnip Bisque image

This was an accidental creation that turned out to be quite delicious. My husband says all the flavors combined remind him of butternut squash.

Provided by Heirloom

Categories Yam/Sweet Potato

Time 45m

Yield 4-6 serving(s)

Number Of Ingredients 10

Ingredients

1 large sweet potato, peeled and cubed
2 medium parsnips, peeled and chopped
1 medium turnip, peeled and chopped
1 yellow onion, chopped
2 garlic cloves, minced
1 (32 ounce) container chicken stock
1 cup heavy cream
2 teaspoons extra virgin olive oil
sour cream
flat leaf parsley, chopped

Steps:

In a 6-8 quart soup pot saute the onion and garlic in the olive oil until the onion is softened.
Add the sweet potato, parsnip and turnip and cook until softened, about 8 minutes, stirring occasionally.
Add the chicken stock and bring to a boil.
Boil uncovered for 15 minutes or until vegetables are tender.
Puree using either a stick/immersion blender or by transferring to a blender and then back to the pot.
Slowly add the heavy cream into the puree.
Ladle into bowls and garnish with a dollop of sour cream and a sprinkle of chopped flat leaf parsley.

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