Best Creamy Turnip With Paprika Soup Recipes

CREAMY TURNIP SOUP

Creamy Turnip Soup image

In nearby Wardsboro, Vermont, they have a fall festival where one of the entrees is this delicious soup. Reheats wonderfully in a slow cooker! -Liz Wheeler, Wilmington, Vermont

Provided by Taste of Home

Categories Lunch

Time 40m

Yield 9 servings (2-1/4 quarts).

Number Of Ingredients 12

Ingredients

2 tablespoons butter
1 medium onion, chopped
3 garlic cloves, minced
1/2 cup white wine or reduced-sodium chicken broth
3 pounds turnips, peeled and cut into 1-inch cubes
1 carton (32 ounces) reduced-sodium chicken broth
1 medium potato, peeled and cubed
1 cup half-and-half cream
1/2 teaspoon salt
1/2 teaspoon ground nutmeg
1/2 teaspoon olive oil
3 cups fresh baby spinach

Steps:

In a Dutch oven, heat butter over medium-high heat. Add onion; cook and stir until tender. Add garlic; cook 1 minute longer. Stir in wine. Bring to a boil; cook until liquid is reduced by half., Add turnips, broth and potato. Bring to a boil. Reduce heat; simmer, uncovered, 20-25 minutes or until vegetables are tender. Cool slightly., In a food processor, process soup in batches until smooth. Return all to pan. Stir in cream, salt and nutmeg; heat through., Meanwhile, in a large nonstick skillet, heat oil over medium-high heat. Add spinach; cook and stir just until wilted. Serve with soup.

Nutrition Facts : Calories 138 calories, Fat 6g fat (3g saturated fat), Cholesterol 20mg cholesterol, Sodium 526mg sodium, Carbohydrate 17g carbohydrate (8g sugars, Fiber 4g fiber), Protein 4g protein. Diabetic Exchanges

CREAM OF TURNIP SOUP

Cream of Turnip Soup image

Because I have alot of turnips in the garden( and dont particularly like them ) I turned them into soup, and delicious it is too!! It would be very easy to sub other veggies...i.e parsnips, cauliflower etc in place of the turnips..But try it with the turnips first, you will be amazed at how great this is; could easily be served at a dinner party, garnish with drizzled heavy cream and chopped cilantro.

Provided by ChefDebs

Categories Vegetable

Time 1h20m

Yield 8 serving(s)

Number Of Ingredients 9

Ingredients

3 cups turnips, peeled and chopped
3 cups potatoes, peeled and chopped
2 onions, peeled and chopped
3 tablespoons olive oil
4 cups chicken stock
1 teaspoon white pepper
1/4 teaspoon cayenne pepper
1/2 cup heavy cream
salt

Steps:

Saute the onions in the olive oil in a large heavy saucepan until limp ( 5 mins ).
Add the turnips and potatoes to the pan , pour in the chicken stock, add the white pepper and cayenne pepper and season with salt.
Simmer for 1 hour, until all the vegetables are soft.
Let cool slightly.
Puree in a blender ( BE CAREFUL NOT TO BURN YOURSELF ).
Pour pureed soup back into the saucepan and add the heavy cream, warm through and serve, garnishing with drizzled cream and cilantro ( or herb of choice ).

Nutrition Facts : Calories 208.8, Fat 12.1, SaturatedFat 4.5, Cholesterol 24, Sodium 214.2, Carbohydrate 20.6, Fiber 2.6, Sugar 5.4, Protein 5.2