This Creamy Turnip Root Soup is a delightful winter treat.
Creamy Turnip Root Soup
Yield: 10 (1⁄2-cup) servings • Preparation: 40 minutes • Cook: 25 minutes
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- 2 tablespoons salted butter
- 1 cup chopped sweet onion
- 4 cups diced peeled turnip roots
- 5 cups Swanson’s* low-sodium chicken broth
- 1 teaspoon salt
- ½ teaspoon ground sage
- Garnish: sour cream, crumbled cooked bacon, fresh sage leaves
- In a large saucepan, melt butter over medium-high heat. Add onion, and cook for approximately 7 minutes, reducing heat to low and stirring occasionally until onion is tender, light brown, and caramelized.
- Add turnips, broth, salt, and sage. Bring to a boil, stirring occasionally. Reduce heat to a simmer, cover, and cook until turnips are very tender, approximately 25 minutes. Remove from heat, and purée with a hand-held immersion blender.
- Garnish individual servings with sour cream, crumbled cooked bacon, and sage leaves, if desired.
- Make-Ahead Tip: Soup can be made a day ahead and refrigerated in a covered container. Rewarm gently over low heat, adding more broth if needed.
- *For this recipe, we recommend Swanson’s broth because it is light in color. Other broths may have a darker color and may cause soup to look yellow.
TeaTime Magazine https://www.teatimemagazine.com/
From TeaTime January/February 2014
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