Turnip Potato Soup

Name: Turnip Potato Soup
Prep time: 1 h 5 min
Cook time: 1 h 5 min
Total time: 1 h 5 min
Yield: 8
Cuisine: Global
Ingredients: 6 Tbsps unsalted butter; 4 mediums onions, thinly sliced; 1 kilograms fresh, young turnips, peeled and thinly sliced; 680 grams Russet baking potatoes, peeled and thinly sliced; 1 serving Salt; 1 liters chicken stock; 0 teaspoons freshly grated nutmeg; 2 Tbsps chopped fresh parsley for garnish

The recipe Turnip Potato Soup can be made in about 1 hour and 5 minutes. This hor d'oeuvre has 279 calories, 9g of protein, and 11g of fat per serving. This recipe serves 8. This recipe covers 14% of your daily requirements of vitamins and minerals. Head to the store and pick up chicken stock, nutmeg, young turnips, and a few other things to make it today. It can be enjoyed any time, but it is especially good for Winter. It is a good option if you're following a gluten free and lacto ovo vegetarian diet. Users who liked this recipe also liked Silken Turnip and Potato Soup, Cream of Turnip, Potato and Leek Soup, and Turnip And Potato Patties.

Instructions

Sauté the onions in butter: In a large, heavy, thick-bottomed pot, melt the butter on medium heat until it foams. When the butter foam subsides, add the onions and cook until translucent but not browned, about 5 minutes.

Ingredients you will need

Butter

Onion

Equipment you will use

Pot

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

Ingredients you will need

Potato

Turnip

Butter

Add 2 teaspoons of salt, cover and reduce the heat to low. Cook, stirring occasionally, until the turnips and potatoes are tender, about 20 minutes.

Ingredients you will need

Potato

Turnip

Salt

Add chicken stock:

Ingredients you will need

Chicken Stock

Add the chicken stock and increase the heat to bring to a simmer. Cover partially and cook over medium heat until the turnips and potatoes are very tender, about 10 minutes.

Ingredients you will need

Chicken Stock

Potato

Turnip

Purée the soup: Working in batches, purée the soup in a blender until completely smooth. Return the soup to the pot and season with salt and freshly grated nutmeg. Ladle the soup into shallow bowls and garnish with the parsley before serving.

Ingredients you will need

Parsley