TURNIP BISQUE

Turnip Bisque image

Provided by Molly O'Neill

Categories soups and stews, appetizer, side dish

Time 40m

Yield Four servings

Number Of Ingredients 8

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Ingredients

1 teaspoon olive oil
4 medium turnips, peeled and cut into 1-inch pieces
1 small baking potato, peeled and cut into 1-inch pieces
2 1/2 cups chicken broth, homemade or low-sodium canned
1 1/4 teaspoons salt
Freshly ground pepper to taste
3 tablespoons milk
1 teaspoon fresh thyme leaves

Steps:

Preheat the oven to 400 degrees. Brush a baking sheet very lightly with oil. Using a vegetable peeler, make long, very thin strips from 1 of the turnips. Place the strips on the baking sheet and bake until crisp and partly browned, about 6 minutes. Set aside.
Cut the remaining turnips and potato into 1-inch pieces and place in a medium-size saucepan with 2 cups of the chicken broth. Bring to a boil over medium-high heat. Reduce to a simmer. Cook until the vegetables are tender, about 15 minutes. Drain, reserving the liquid.
Place the vegetables and 1/4 cup of the broth in a food processor and puree until smooth. Add the remaining broth, the salt and pepper to taste. Puree until smooth. Divide among 4 soup bowls. Drizzle the milk in a circle over the soup. In the center of each circle, sprinkle turnip crisps and thyme leaves. Serve immediately.

Nutrition Facts : @context http, Calories 141, UnsaturatedFat 2 grams, Carbohydrate 22 grams, Fat 3 grams, Fiber 3 grams, Protein 6 grams, SaturatedFat 1 gram, Sodium 763 milligrams, Sugar 8 grams