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Cream Of Turnip Soup

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Ingredients
  Butter 2 Ounce (50 Gram)
  Turnips 3 , chopped
  Onion 1 Large, chopped
  Potato 1 Small, chopped
  Chicken stock 1 3⁄4 Pint (1 Liter)
  Bay leaf 1
  Grated nutmeg 1⁄2 Teaspoon
  Single cream 5 Fluid Ounce (150 Milliliter)
  Chopped parsley 1 Tablespoon (For Garnish)
Directions

Melt the butter in a saucepan.
Add the turnips, onion and potato and fry for 5 minutes.
Stir in the stock, salt and pepper to taste, bay leaf and nutmeg and bring to the boil.
Simmer for 20 minutes or until the vegetables are tender.
Remove the bay leaf.
Rub the soup through a strainer or puree in an electric blender.
Return to the saucepan and reheat.
Stir in the cream and heat gently.
Garnish with the chopped parsley.

Recipe Summary

Cuisine: 
American
Course: 
Appetizer
Method: 
Simmering
Dish: 
Soup
Ingredient: 
Turnip
Cook Time: 
35 Minutes

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