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Creamy Turnip With Paprika Soup

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Creamy Turnip With Paprika Soup



Ingredients :

  • 2 tablespoons olive oil
  • 1 ½ pounds peeled turnip bulbs
  • not the leafy tops
  • cut into 1-inch chunks
  • 1 large onion
  • cut into large dice
  • 1 tablespoon butter
  • 1 pinch sugar
  • 3 large garlic cloves
  • thickly sliced
  • 2 teaspoons paprika
  • 1 teaspoon dried thyme leaves
  • ⅛ teaspoon cayenne pepper
  • 3 cups chicken broth
  • homemade or from a carton or can
  • 1 ½ cups half-and-half (or whole milk)
  • Salt and freshly ground pepper
  • to taste
  • Garnish: shallot crisps*
  • Methods :

  • 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.
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