Soup Recipes > Turnip Soup
Starter - Turnip Soup
Main Course - Beef Carbonnade
Dessert - Lemon Rice Pudding with Lemon Curd
2oz butter
3 turnips, peeled and chopped
1 large onion, peeled and chopped
1 small potato, peeled and chopped
1 3/4 pints chicken stock
1 bay leaf
pinch of ground nutmeg
5 tablespoons cream
salt and pepper
(see measure conversions for more information)
- Add all the vegetables and fry them gently for 5 minutes.
- Add the stock, bay leaf, nutmeg and salt and pepper.
- Bring to the boil.
- Simmer for 20 minutes.
- Blitz in a blender.
- Return to the saucepan and reheat.
- Remove from the heat.
- Stir in the cream.
- Serve.
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This recipe is part of the November 2009 Recipes Menu
Starter - Turnip Soup
Main Course - Beef Carbonnade
Dessert - Lemon Rice Pudding with Lemon Curd
How to make turnip soup:
A silky-smooth and surprisingly delicious turnip soup. Made from turnips, onions, potato, laced with just a little cream this soup also benefits from the subtle flavours of bay and nutmeg.Ingredients
3 turnips, peeled and chopped
1 large onion, peeled and chopped
1 small potato, peeled and chopped
1 3/4 pints chicken stock
1 bay leaf
pinch of ground nutmeg
5 tablespoons cream
salt and pepper
(see measure conversions for more information)
Method
- Melt the butter in a large saucepan.- Add all the vegetables and fry them gently for 5 minutes.
- Add the stock, bay leaf, nutmeg and salt and pepper.
- Bring to the boil.
- Simmer for 20 minutes.
- Blitz in a blender.
- Return to the saucepan and reheat.
- Remove from the heat.
- Stir in the cream.
- Serve.
If you have a question or comment relevant to this page, then please post it below.
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