Cream Of Turnip Soup Food

CREAMY TURNIP SOUP

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.

TURNIP CREAM SOUP

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.

CREAM OF TURNIP SOUP

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 ).

CREAMY TURNIP WITH PAPRIKA SOUP

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.

TURNIP AND POTATO SOUP

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.

CREAMY TURNIP SOUP WITH CARROT JULIENNE

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.

POTAGE A LA FRENEUSE (CREAM OF TURNIP SOUP)

Steps:

• Peel the turnips and cut them into one-inch cubes.
• Melt butter in a saucepan and add the turnips. Cook, stirring occasionally, about 15 minutes. Do not brown.
• Add the chicken broth and potatoes and simmer until the vegetables are tender but not mushy, about 20 minutes. Put the mixture through a sieve or food processor and let cool. Chill thoroughly.
• When ready to serve, stir in the cream and season with salt and pepper to taste. Add a touch of Tabasco and the Worcestershire sauce. Serve cold.