Creamy Turnip With Paprika Soup

4.2
(50)

A pureed vegetable soup can be an impressive, easy and affordable first course for an elegant dinner, or even a light dinner on its own with salad and bread.

4
4
4
4
Servings:
8
Yield:
6 to 7 cups

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

  • 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*

Directions

  1. Heat oil over medium-high heat in a large, deep saute pan until shimmering.

  2. Add turnips, then onion; saute, stirring very little at first, then more frequently, until vegetables start to turn golden brown, 7 to 8 minutes.

  3. 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.

  4. Add paprika, thyme and cayenne pepper; continue to saute until fragrant, 30 seconds to 1 minute longer.

  5. 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.

  6. 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.)

  7. 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.

Tips

*Heat 2 Tbs. butter and 1 Tb. olive oil in a small skillet over medium heat. Add 2 large shallots, peeled and thinly sliced. Fry, stirring, until golden, 8 to 10 minutes. Drain.

Copyright 2004 USA WEEKEND and columnist Pam Anderson. All rights reserved.

Nutrition Facts (per serving)

140 Calories
10g Fat
11g Carbs
3g Protein
Nutrition Facts
Servings Per Recipe 8
Calories 140
% Daily Value *
Total Fat 10g 13%
Saturated Fat 5g 24%
Cholesterol 21mg 7%
Sodium 88mg 4%
Total Carbohydrate 11g 4%
Dietary Fiber 2g 8%
Total Sugars 4g
Protein 3g
Vitamin C 21mg 105%
Calcium 87mg 7%
Iron 1mg 4%
Potassium 281mg 6%

* Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.

** Nutrient information is not available for all ingredients. Amount is based on available nutrient data.

(-) Information is not currently available for this nutrient. If you are following a medically restrictive diet, please consult your doctor or registered dietitian before preparing this recipe for personal consumption.

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