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.

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Ingredients

8
Original recipe yields 8 servings
The ingredient list now reflects the servings specified

Directions

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

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

  • 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.

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

  • 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.

  • 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.)

  • 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

140 calories; 10.2 g total fat; 21 mg cholesterol; 88 mg sodium. 10.8 g carbohydrates; 2.6 g protein; Full Nutrition

Reviews (37)

Read More Reviews

Most helpful positive review

Rating: 5 stars
03/31/2006
We love this recipe! We use about 1 lb turnips and 0.5 lbs potatoes. The shallot crisps are key to the flavor but we also like to make croutons from baguettes and put a few in each bowl. We top the croutons w/ a mixture of gruyere cheese and mustard and they really compliment the soup. Read More
(23)

Most helpful critical review

Rating: 1 stars
11/27/2008
I didn't like this soup. I guess I don't like how turnips taste. I didn't have enough turnips so I made the soup with equal amounts of turnips and potatoes - and I still felt it had a very strong taste. I won't make it again. Read More
(1)
48 Ratings
  • 5 star values: 23
  • 4 star values: 18
  • 3 star values: 3
  • 2 star values: 2
  • 1 star values: 2
Rating: 5 stars
03/31/2006
We love this recipe! We use about 1 lb turnips and 0.5 lbs potatoes. The shallot crisps are key to the flavor but we also like to make croutons from baguettes and put a few in each bowl. We top the croutons w/ a mixture of gruyere cheese and mustard and they really compliment the soup. Read More
(23)
Rating: 5 stars
03/31/2006
We love this recipe! We use about 1 lb turnips and 0.5 lbs potatoes. The shallot crisps are key to the flavor but we also like to make croutons from baguettes and put a few in each bowl. We top the croutons w/ a mixture of gruyere cheese and mustard and they really compliment the soup. Read More
(23)
Rating: 5 stars
08/05/2005
Yummy!! I didn't have quite enough turnips so I added some celery to make up the volume. We ended up having this on a very hot day so after tasting it hot and loving it we decided to try it cold and it was great that way too. I m not sure which I liked better. This recipe is going into the file of foods I make every few months. Read More
(19)
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Rating: 4 stars
07/20/2005
If you like turnips I think this recipe is for you. While I don't care for them I am trying to be fair to the recipe.b I had a garden with too many turnips in it and needed to get rid of some so I chose this recipe. I used 1/2 whole milk and 1/2 skim instead of 1/2 and 1/2 and I still think it turned out a little too thick so I added some more milk. At that point for all you turnip lovers it was probably about 4 stars. However I don't like turnips so I added some instant mashed potato flakes milk and more sugar and it was much better for me. I guess I wouldn't try this unless you absolutely love turnips. Read More
(18)
Rating: 5 stars
01/03/2005
Excellent - I was a bit dubious at first but the smell and taste are heavenly! Highly recommended. Read More
(15)
Rating: 5 stars
04/30/2005
A hearty delight! A nice complement of spice and texture. (We used 1/4 tsp of cayenne). Read More
(11)
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Rating: 5 stars
08/18/2010
A great way to use turnips. The carmalizing process is very important for the overall taste. My whole family including my infant son enjoyed this soup. Read More
(10)
Rating: 5 stars
06/24/2006
This was delicious even the kids liked it! Read More
(8)
Rating: 5 stars
03/24/2007
Really good. I used frozen diced turnip and it was fine. I also halved the oil subbed becel for butter 1% for cream and garnished with pumpkin seeds (reducing unnecessary fat but maintaining the crunch as well as adding good fat and extra nutrients.) Probably could add other vegs as well. Good recipe. Read More
(5)
Rating: 5 stars
01/21/2012
I tried this soup because my husband brought home a bag of turnips and I had no idea what to do with them. The first batch I made I followed the recipe exactly except used a little less cayenne and substituted skim milk. My husband and I loved the taste of the soup but were not thrilled with the lack of texture. The next batch I made as before but left all the veggies unblended. I added the leftover pureed soup from the first batch and the result was a yummy chunky. turnip stew. I was hooked now! Had to go buy turnips for batch three - I increased the recipe by 1/3 so that I would have some to puree and add back to the pot. Added skim milk to the puree only but next time I will add liquid from the pot instead so that my soup/stew will be thicker. Will definitely need salt and pepper! SO GOOD! Read More
(5)
Rating: 1 stars
11/27/2008
I didn't like this soup. I guess I don't like how turnips taste. I didn't have enough turnips so I made the soup with equal amounts of turnips and potatoes - and I still felt it had a very strong taste. I won't make it again. Read More
(1)