Name: Turnip Soup
Prep time: 20 min
Cook time: 20 min
Yield: 9
Ingredients: 2 tablespoons butter -; 1 medium onion, chopped -; 3 garlic cloves, minced -; 1/2 cup white wine or reduced-sodium chicken broth -; 3 pounds turnips, peeled and cut into 1-inch cubes -; 1 carton (32 ounces) reduced-sodium chicken broth -; 1 medium potato, peeled and cubed -; 1 cup half-and-half cream -; 1/2 teaspoon salt -; 1/2 teaspoon ground nutmeg -; 1/2 teaspoon olive oil -; 3 cups fresh baby spinach -

Recipe information

Cooking:

20 min.

Servings per container:

Source:

More details

Ingredients for - Turnip Soup

1. 2 tablespoons butter -

2. 1 medium onion, chopped -

3. 3 garlic cloves, minced -

4. 1/2 cup white wine or reduced-sodium chicken broth -

5. 3 pounds turnips, peeled and cut into 1-inch cubes -

6. 1 carton (32 ounces) reduced-sodium chicken broth -

7. 1 medium potato, peeled and cubed -

8. 1 cup half-and-half cream -

9. 1/2 teaspoon salt -

10. 1/2 teaspoon ground nutmeg -

11. 1/2 teaspoon olive oil -

12. 3 cups fresh baby spinach -

How to cook deliciously - Turnip Soup

1. Stage

In a Dutch oven or a large pot, heat the butter over medium-high heat. Then add the onion, cooking and stirring until it's tender and fragrant, about five minutes. Add the garlic and cook for one minute longer, then stir in the wine. Bring the liquid to a boil, then cook it until the liquid has reduced by half.

2. Stage

Add the turnips, broth and potato to the Dutch oven or pot, and bring the soup to a boil. Reduce the heat to a simmer and let it cook, uncovered, for 20 to 25 minutes or until the vegetables are tender. Let the soup cool slightly.

3. Stage

Using a blender or food processor, process the soup, working in batches, until it's even and smooth. (You can also use an immersion blender right in the pot.) Return the pureed soup to the pot, then stir in the cream, salt and nutmeg; heat the soup through.

4. Stage

As the soup heats, get a large nonstick skillet and heat the olive oil over medium-high heat. Add the spinach, and cook, stirring regularly, until the spinach has just wilted. Portion it out atop servings of the soup.