Turnip, Potato and Garlic Soup

  0.0 – 0 reviews  
Add a bit of heavy cream to make this pureed soup rich and silky.
Level: Easy
Total: 1 hr
Active: 40 min
Yield: 4 to 6 servings

Ingredients

  1. 2 tablespoons unsalted butter
  2. 1 cup chopped shallot
  3. 1 cup chopped peeled potato
  4. 1 medium clove garlic, minced, plus 1/2 cup peeled garlic cloves
  5. 1 sprig fresh rosemary
  6. 1 sprig fresh thyme
  7. Kosher salt and freshly ground black pepper
  8. 3 1/2 cups low-sodium chicken broth
  9. 2 1/2 cups diced peeled turnips
  10. 1/4 to 1/2 cup heavy cream
  11. Thinly sliced fresh parsley, for garnish
  12. Prepared crispy fried shallots or French fried onions, for garnish

Instructions

  1. Heat the butter in a medium saucepan over medium heat. Add the shallots and cook, stirring, until soft, 3 to 5 minutes. Add the potato, minced garlic, rosemary and thyme sprigs, 1/2 teaspoon salt and a few grinds of pepper and cook, stirring, until the potatoes are well coated, 2 to 3 minutes. Pour in the broth and bring to a simmer.
  2. Add the turnips and remaining garlic cloves, bring back to a simmer and cook until the turnips and garlic are tender, about 20 minutes, adjusting the heat as needed to maintain a simmer. Remove from the heat, and cool at least 5 minutes. Remove and discard the rosemary and thyme and carefully puree until smooth with a handheld immersion blender or in 2 to 3 batches in a blender (do not fill the blender more than halfway full).
  3. Stir in the cream and reheat the soup if necessary. Adjust the consistency and seasoning with water, salt and pepper.
  4. Serve hot garnished with crispy fried shallots and parsley. 
  5. Copyright 2016 Television Food Network, G.P. All rights reserved.

Nutrition Facts

Serving Size 1 of 6 servings
Calories 168
Total Fat 10 g
Saturated Fat 6 g
Carbohydrates 16 g
Dietary Fiber 3 g
Sugar 5 g
Protein 5 g
Cholesterol 27 mg
Sodium 636 mg

Reviews

Kelly Hart
Easy and full of flavor. I used tarragon instead of thyme, onion instead of shallot, and milk rather than cream — because that’s what was available.
But really enjoyed it!

 

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