Silken Turnip and Potato Soup

Name: Silken Turnip and Potato Soup
Prep time: 45 min
Cook time: 45 min
Total time: 45 min
Yield: 12
Cuisine: Global
Ingredients: 680 grams baking potatoes, peeled and thinly sliced; 59 milliliters finely shredded basil, for garnish; 1 liters chicken stock or canned low-sodium broth; 0 teaspoons freshly grated nutmeg; 4 mediums onions, thinly sliced; 12 servings Salt; 1 kilograms turnips, peeled and thinly sliced; 6 Tbsps unsalted butter

You can never have too many soup recipes, so give Silken Turnip and Potato Soup It will be a hit at your Autumn event. If you have salt, basil, turnips, and a few other ingredients on hand, you can make it. From preparation to the plate, this recipe takes around 45 minutes.

Instructions

In a large heavy stockpot or casserole, melt the butter until it foams. When the foam subsides, add the onions and cook over moderate heat until softened but not browned, about 5 minutes.

Ingredients you will need

Butter

Onion

Equipment you will use

Pot

Add the turnips and potatoes and stir to coat with the butter.

Ingredients you will need

Potato

Turnip

Butter

Add 2 teaspoons of salt, cover and cook over low heat, stirring occasionally, until tender, about 20 minutes.

Ingredients you will need

Salt

Stir in the chicken stock and bring to a simmer. Cover partially and cook over moderate heat until the vegetables are very tender, about 10 minutes.

Ingredients you will need

Chicken Stock

Vegetable

Working in batches, puree the soup in a blender until perfectly smooth. Return the soup to the pot and season with salt and the nutmeg. Ladle the soup into shallow bowls and garnish with the basil before serving.

Ingredients you will need

Nutmeg