Cream of Turnip Soup
This comforting soup is so subtly flavored that even turnip-haters like it. Baby turnips have a milder taste, but the recipe works just as well with regular turnips. Thinly sliced celery leaves mimic lovage, an herb often used in France to season turnip dishes.
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This comforting soup is so subtly flavored that even turnip-haters like it. Baby turnips have a milder taste, but the recipe works just as well with regular turnips. Thinly sliced celery leaves mimic lovage, an herb often used in France to season turnip dishes.
Ingredients
- 2 Tbs. olive oil
- 2 lb. fresh baby turnips, peeled and diced
- 1 small onion, diced (1 cup)
- 2 bay leaves
- 1/4 cup soy creamer, optional
- 1/4 cup celery leaves, sliced into fine strips
Preparation
1. Heat oil in large saucepan over medium heat. Add turnips and onion, and cook 15 minutes, or until vegetables are translucent, stirring occasionally. Add bay leaves and 3 cups water, and season with salt and pepper, if desired. Bring to a boil, then reduce heat to medium-low. Cover, and cook 25 to 30 minutes, or until turnips are very tender.
2. Remove from heat, and remove bay leaves. Add soy creamer, if using. Use blender or food processor to purée ingredients until smooth. Season with salt and pepper, if desired, and stir in celery leaves just before serving.
Nutrition Information
- Calories 79
- Carbohydrate Content 9 g
- Cholesterol Content 0 mg
- Fat Content 4.5 g
- Fiber Content 3 g
- Protein Content 1 g
- Saturated Fat Content 0.5 g
- Sodium Content 216 mg
- Sugar Content 5 g