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Turnip Soup Recipe

User Rating 4.5 Star Rating (5 Reviews)

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Turnip soup

Turnip soup.

Photo © Alexandra Grablewski / Getty Images

Turnip Soup Recipe

The humble turnip can be overlooked and underrated. If you're not already a fan of this flavorful root vegetable, this classic turnip soup might surprise you. Baby turnips will have a sweeter flavor than the bigger, more mature turnips which can have a tendency to be a little bit bitter.

Prep Time: 10 minutes

Cook Time: 20 minutes

Total Time: 30 minutes

Ingredients:

  • 1 lb baby turnips (about 12 baby turnips)
  • 1 medium Russet (or other starchy) potato
  • 2 Tbsp unsalted butter
  • 1 medium onion, peeled and roughly chopped
  • 1 clove garlic, peeled and crushed
  • ½ cup dry white wine
  • 1 qt vegetable broth or stock
  • Kosher salt, to taste
  • Ground white pepper, to taste

Preparation:

  1. Trim the greens off the turnips and reserve about a cup of the greens. Cut the turnips into (roughly) same-sized pieces, about ½ inch to 1 inch thick, depending on diameter. Don't worry about precision — the soup is going to be puréed anyway. We just want the pieces to be of uniform size so that they cook evenly.

  2. Peel the potato and cut it into pieces about the same size as the turnips.

  3. In a heavy-bottomed soup pot, heat the butter over a low-to-medium heat.

  4. Add the onion, garlic and turnips and cook for 2-3 minutes or until the onion is slightly translucent, stirring more or less continuously.

  5. Add the wine and cook for another minute or two or until the wine seems to have reduced by about half.

  6. Add the stock and the potato. Increase the heat to medium-high and bring to a boil. Then lower the heat and simmer for 15 minutes or until the turnips and potatoes are soft enough that they can easily be pierced with a knife. Don't let them get mushy, though.
     
  7. Meanwhile, wash and dry the reserved turnip greens, then finely chop them and sauté in a pan with a little bit of oil or butter until they're tender and wilted. Season with a bit of Kosher salt and set aside.

  8. Remove from heat and purée in a blender, working in batches if necessary.

    Tip: Use care when processing hot items in a blender as the hot steam can sometimes blow the blender lid off. Start on a slow speed with the lid slightly ajar to vent any steam, then seal the lid and increase the blending speed.

  9. Return puréed soup to pot and bring to a simmer again, adding more broth or stock to adjust the thickness if necessary.

  10. Stir in the sautéed turnip greens. Season to taste with Kosher salt and white pepper and serve right away.
Makes about 1½ quarts (6 8-oz. servings) of turnip soup.

Optional:
  • Stir ¼ cup hot cream into the soup just before serving.
Note: The soup can be thickened with rice instead of potato. Just substitute about 1/3 cup of uncooked rice for the potato, and simmer the soup until the rice is soft.
User Reviews

Reviews for this section have been closed.

 5 out of 5
Turnip soup, Member jilski

I skipped the wine, the butter, and the garlic (store was closed). I just boiled a potato, turnips, onions, and bay leaves, and threw in a couple dollops of sour cream at the end and didn't completely puree it. Marvelous!! Rich, tasty, and cheap.

22 out of 25 people found this helpful.

See all 5 reviews

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