Roasted turnip soup

<b>Makes:</b> 8 servings<br>
<br>
Turnips are not terribly popular; they have a tendency to become bitter and watery if not cooked properly. The key to cooking turnips is to roast them. Like radishes, turnips become sweet and creamy when roasted, and when paired with leeks, garlic and cream, they produce a fantastic winter soup.<br>
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2 pounds turnips, cut into large dice<br>
<br>
1 tablespoon oil<br>
<br>
2 leeks, dark green part cut off, sliced in half lengthwise and thinly sliced<br>
<br>
5 cloves garlic, roughly chopped<br>
<br>
1 tablespoon butter<br>
<br>
2 teaspoons kosher salt<br>
<br>
1/8 teaspoon fresh ground black pepper<br>
<br>
3 cups chicken or vegetable stock<br>
<br>
2 cups heavy cream<br>
<br>
Preheat oven to 375 degrees. Toss turnips in oil, place on a baking sheet and put in the oven for 45 minutes. In a large pot over medium-high heat, brown the butter and toss in leeks garlic and salt. Cook until soft, add the turnips and stock, and bring to a boil. Turn the heat down to bring mixture to a simmer and cook for 10 minutes. Add the cream and cook for another 5 minutes. Transfer the hot mixture to a blender or food processor and puree until smooth.<br>
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<b>Tip:</b> To add a little bit of texture to the pureed soup, you can garnish with toasted walnuts or croutons.

( John Houser III, Baltimore Sun / November 8, 2012 )

Makes: 8 servings

Turnips are not terribly popular; they have a tendency to become bitter and watery if not cooked properly. The key to cooking turnips is to roast them. Like radishes, turnips become sweet and creamy when roasted, and when paired with leeks, garlic and cream, they produce a fantastic winter soup.

2 pounds turnips, cut into large dice

1 tablespoon oil

2 leeks, dark green part cut off, sliced in half lengthwise and thinly sliced

5 cloves garlic, roughly chopped

1 tablespoon butter

2 teaspoons kosher salt

1/8 teaspoon fresh ground black pepper

3 cups chicken or vegetable stock

2 cups heavy cream

Preheat oven to 375 degrees. Toss turnips in oil, place on a baking sheet and put in the oven for 45 minutes. In a large pot over medium-high heat, brown the butter and toss in leeks garlic and salt. Cook until soft, add the turnips and stock, and bring to a boil. Turn the heat down to bring mixture to a simmer and cook for 10 minutes. Add the cream and cook for another 5 minutes. Transfer the hot mixture to a blender or food processor and puree until smooth.

Tip: To add a little bit of texture to the pureed soup, you can garnish with toasted walnuts or croutons.

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