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Puree Of Turnip Soup

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Ingredients
  Butter 3 Tablespoon
  Sliced young turnips 2 Cup (32 tbs)
  Sliced potatoes 1 Cup (16 tbs)
  Onion 1 Small, sliced
  Flour 1 1⁄2 Tablespoon
  White stock/Chicken stock 3 Cup (48 tbs)
  Milk 1 Cup (16 tbs)
  Chopped parsley 1 Tablespoon
Directions

Melt butter; cook turnips, potatoes, and onion gently until tender, 20 to 30 minutes.
Sprinkle in a little flour; blend thoroughly.
Pour in stock; mix well; bring to boil.
Reduce heat; simmer 15 minutes.
Put into electric blender or food processor; blend until smooth.
Reheat; add more seasoning, if necessary, and milk.
Sprinkle with parsley; serve croutons separately.

Recipe Summary

Cuisine: 
American
Course: 
Side Dish
Method: 
Blending
Dish: 
Soup
Ingredient: 
Vegetable

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