Cream of Turnip Soup
From: Gisele, Aylmer, Quebec, Canada
Servings: 4
  • 1/4 cup [60 g] butter
  • 2 large turnips, peeled and chopped
  • 1 large onion, chopped
  • 1 large potato, peeled and chopped
  • 1 tablespoon [8.75 g] flour
  • 5 cups [1.25 L] warm chicken broth
  • 1 bay leaf
  • 1/2 teaspoon [2.5 mL] freshly grated nutmeg
  • Salt and pepper, to taste
  • 3/4 cup [190 mL] light cream or
    half heavy [35%] cream and half milk
  • 1 medium carrot, peeled and finely grated
  • Into a large casserole, melt butter over medium heat until no longer shiny.
  • Add chopped turnips, onion and potato.
  • Cook, stirring occasionally for 5 to 7 minutes, until onion is tender and translucent but not colored.
  • Using a slotted spoon, remove vegetables from casserole; reserve.
  • Away from heat, stir flour into casserole juices until smooth.
  • Slowly pour in warm chicken broth, stirring.
  • Simmer for 3 minutes, until slightly thickened.
  • Add reserved vegetables, bay leaf and freshly grated nutmeg; salt and pepper.
  • Lower heat; simmer for 20 to 30 minutes, until vegetables are soft, stirring occasionally.
  • Remove casserole from heat, discard bay leaf and puree mixture, a little at a time, into a blender.
  • Pour puree back into casserole; return over low heat.
  • Stir in cream or cream and milk; reheat soup for 4 minutes, until hot, without boiling.
  • Pour soup into 4 individual soup bowls.
  • Serve, each serving garnished with a little finely grated carrot.