{Recipe} Creamy Roast Turnip and Potato Soup

Creamy-Roast-Turnip-Potato-Soup.jpg

Tis the season for root vegetables here in my neck of Upstate New York! Roasting the turnips converts what can be a bitter or smelly cabbage-like veggie into a rich sweet addition to a creamy soup. Potatoes give this recipe a nice base, the two together complement and balance each other. Since we’re currently in-between two major snow storms (another one is brewing for Sunday into Monday) a hearty soup hits the spot!

RECIPE: Creamy Roast Turnip and Potato Soup
6 servings

Ingredients

1 lb fresh turnips
1 lb fresh potatoes
2T butter or oil
4 cloves garlic, chopped
½ cup chopped onion

6 cups water or broth
½ tsp dried thyme
2 tsp salt (less if using seasoned broth)
¼ tsp pepper

2 cups cream

METHODS

1. Preheat oven to 425.

2. Peel turnips, cut into large chunks and place on lightly oiled baking sheet. Roast for about 30-40 minutes – you want them just lightly starting to color, and soft to the fork.

Turnip chunks for roasting

3. While the turnips are roasting, wash potatoes, peel off any bad spots, and dice. In your soup pot, heat the butter or oil and add the chopped onions. When they start to get translucent, add the garlic, and saute for a minute or two. Now add the diced potatoes, and the water or stock, along with the salt and pepper if using.

4. Bring to a simmer, and cook until the potatoes are soft. Add the turnips now if they are done, and simmer together with the potatoes a few minutes more to blend the flavors.

5. Remove soup from the heat, and puree in a blender or with an immersion blender in the pot, until all is smooth. Put the pot back on the burner, turned to low. Stir in the cream and heat through. Taste and check the seasoning, adding salt and pepper as needed.

6. Serve hot, with a nice crusty bread and a salad and you have a complete meal. Creamy turnip and potato soup freezes well, just reheat on medium to avoid scorching.

9 Comments Add yours

  1. I’m 26 years old and I just recently had my first turnip. Not sure how it took me 26 years, but I really loved the flavor. The soup looks great, pinning now!

    1. Gina M says:

      Ha! I’d avoided them til I was in my late 30’s! All versions I’d seen prepared before that at family thanksgiving time were just gross. Overcooked and stinky. Roasting and creaming were a revelation.

  2. Mythoughts76 says:

    Turnips can be bitter or cabbage smelling? I love creamed soups,. I make Butternut Squash Sweet-Potato Soup, or plain Sweet Potato Soup, I’ve even pureed Vegetable soup once to make it easier to digest.

    1. Gina M says:

      Oh, turnips and any brassica get nasty when boiled forever, which is how I remember them being prepped and served when I was a little kid. UGH. Now, however, I’m a big fan of broccoli, cabbage, rutabagas and turnips. I’ve also found baby turnips to be really nice in a beef stew instead of potatoes, love the sweetness.

  3. toozesty says:

    I totally agree potato based soup sounds great in this cold weather!

  4. Tammy says:

    That looks terrific!

  5. This looks great for a cold evening! Yum🙂

  6. Elizabeth says:

    You know, I don’t know if I’ve ever had a turnip. But I’ve been craving some potato soup to warm me up with all this snow. I might as well try this out and throw in some turnips!! Thanks for the great post!!

  7. A touch of fresh lovage would compliment the soup. http://wp.me/p44c6k-KH

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