Cream of Turnip Soup
photo by *Parsley*
- Ready In:
- 1hr 20mins
- Ingredients:
- 9
- Serves:
-
8
ingredients
- 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
directions
- 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 ).
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RECIPE SUBMITTED BY
We Live on a farm in rural Tennessee, about 50 miles from Nashville. I am a Brit married to a wonderful Southern gentleman,and have lived in the States for over 20 years.
This is a photo of where all the action takes place in our house !!!