TURNIP, LEEK AND POTATO SOUP
A simple French soup that works well regardless of which vegetable gets the emphasis. This is a simple French soup. If you want to vary the proportions of vegetables you can; it works well whether you emphasize the turnips, as I do here, the leeks or the potatoes. Turnips have a slightly bitter edge, and tarragon makes a lovely sweet garnish. Chives would also work.
Provided by Martha Rose Shulman
Categories dinner, lunch, soups and stews, appetizer, main course
Time 1h15m
Yield 16 to 18 demitasse servings or 8 bowls
Number Of Ingredients 11
Steps:
- Heat the olive oil in a large, heavy soup pot over medium heat and add the onion, leeks and a pinch of salt. Cook, stirring, until tender, about 5 minutes. Add the garlic and cook, stirring, until fragrant, 30 seconds to a minute. Add the turnips, potatoes, water or stock, salt to taste, and the bouquet garni. Bring to a boil, reduce the heat, cover and simmer 45 minutes, or until the vegetables are very tender and the soup is fragrant. Remove and discard the bouquet garni.
- Blend the soup in batches in a blender (cover the top with a towel and hold it down to avoid hot splashes), or through a food mill fitted with the fine blade. The soup should be very smooth. Strain if desired. Return to the pot. Stir and taste. Adjust salt, add freshly ground pepper, and heat through. Serve in small bowls or espresso cups, garnished with chopped fresh tarragon and/or chives.
Nutrition Facts : @context http, Calories 197, UnsaturatedFat 3 grams, Carbohydrate 39 grams, Fat 4 grams, Fiber 7 grams, Protein 5 grams, SaturatedFat 1 gram, Sodium 2036 milligrams, Sugar 12 grams
FALL 5-SPICE SOUP
I am a soup fanatic, and found that Chinese 5-spice, made up of anise, fennel, cloves, cinnamon, and white or Szechwan pepper was a great way to jazz-up common fall vegetables.
Provided by soupysales
Categories Soups, Stews and Chili Recipes Soup Recipes Vegetable Soup Recipes
Time 50m
Yield 4
Number Of Ingredients 8
Steps:
- Pour vegetable broth into a pot and bring to a boil.
- Heat oil in a skillet over medium heat; cook and stir onion and celery in hot oil until tender, 5 to 10 minutes. Add Chinese 5-spice powder to onion mixture, stir to coat, and cook until fragrant, about 1 minute.
- Mix sweet potatoes, apples, salt, and onion mixture into broth; cook until sweet potatoes are tender, 20 to 25 minutes. Cool soup for at least 5 minutes.
- Pour soup into a blender no more than half full. Cover and hold lid down; pulse a few times before leaving on to blend. Puree in batches until smooth.
Nutrition Facts : Calories 324.2 calories, Carbohydrate 66.7 g, Fat 4.6 g, Fiber 10.7 g, Protein 5.7 g, SaturatedFat 0.5 g, Sodium 1704.7 mg, Sugar 22.7 g
CREAMY TURNIP SOUP
Steps:
- Combine olive oil and onion in a medium saucepan and cook over medium heat until onion is tender.
- Meanwhile, dice turnips, potato, and apple into 1" cubes.
- Add all ingredients except cream to the saucepan. Bring to a boil, reduce heat to simmer and cook covered 12-14 minutes or until all vegetables are very tender.
- Using a hand blender or a regular blender*, blend until smooth (see notes for regular blender).
- Stir in cream and heat through for 2-3 minutes.
- Garnish with herbs and croutons if desired.
Nutrition Facts : Calories 149 kcal, Carbohydrate 21 g, Protein 3 g, Fat 7 g, SaturatedFat 2 g, Cholesterol 11 mg, Sodium 985 mg, Fiber 5 g, Sugar 12 g, ServingSize 1 serving
CREAMY TURNIP SOUP
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
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
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