Turnip Potato Soup Recipe
Filed under Soup and Stew, Wheat-free
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Church book sales are a great way to pick up cookbooks at bargain prices. Ours was last weekend and we found the Food and Wine Magazine's 1999 Annual Cookbook for a dollar. What a deal! Most of the recipes in the book look ridiculously complicated, taking hours of preparation and needing ingredients that one might have difficulty finding even at Whole Foods. This one however, is simply turnips, potatoes, onions, stock, and butter. Unassuming, but surprisingly and exceptionally good, especially considering that the main ingredient is turnips. Don't get me wrong, I love turnips. I have found however that most people don't. There's something about the blend of flavors in this soup that take the edge off of the bitter turnip flavor and produces a thick and creamy soup, yet without any cream. A key ingredient is probably the chicken stock. Your soup is only as good as your stock, and we try to use homemade stock whenever possible.
Turnip Potato Soup Recipe
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Ingredients
6 Tbsp unsalted butter
4 medium onions, thinly sliced
3 pounds turnips, peeled and thinly sliced
1 1/2 pounds of Russet baking potatoes, peeled and thinly sliced
Salt
6 Cups of chicken stock
1/4 teaspoon freshly grated nutmeg
1/4 cup finely shredded basil for garnish
Method
1 In a large heavy stockpot or casserole, melt the butter until it foams. When the foam subsides, add the onions and cook over moderate heat until softened but not browned, about 5 minutes. Add the turnips and potatoes and stir to coat with the butter. Add 2 teaspoons of salt, cover and cook over low heat, stirring occasionally, until the vegetables are tender, about 20 minutes.
2 Stir in the chicken stock and bring to a simmer. Cover partially and cook over moderate heat until the vegetables are very tender, about 10 minutes.
3 Working in batches, purée the soup in a blender until perfectly smooth. Return the soup to the pot and season with salt and the nutmeg. Ladle the soup into shallow bowls and garnish with the basil before serving.
Serves 8.
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Posted by Elise on Mar 6, 2005 and indexed Potato, Soup, Turnips
We have tried Turnips everyway, and this is the way that we enjoy them the most. It is creamy without the use of cream, which is a plus!