Silken Turnip and Potato Soup
Cozy Up with Silken Turnip and Potato Soup
As the weather cools, there’s nothing quite like a warm, comforting bowl of soup. And this isn’t just any soup – our Silken Turnip and Potato Soup is a surprisingly elegant and flavorful dish that will quickly become a fall and winter staple. Don’t let the turnip fool you! When cooked properly, turnips become wonderfully sweet and creamy, blending beautifully with the potatoes to create a velvety smooth texture.
This recipe is all about simple ingredients and letting the natural flavors shine. We’ve kept it classic American, focusing on a comforting, home-style taste. It’s perfect as a starter, a light lunch, or a satisfying dinner. The subtle sweetness of the turnips is perfectly balanced by the earthiness of the potatoes and a hint of nutmeg, creating a truly harmonious flavor profile.
What makes this soup special?
- Silky Smooth Texture: The key to this soup is achieving a perfectly smooth consistency. We recommend working in batches when blending to ensure a truly velvety result.
- Unexpected Flavor Combination: Turnips and potatoes might not be the first pairing you think of, but trust us – it works! The turnips add a unique sweetness and depth of flavor.
- Easy to Make: This recipe is surprisingly simple, requiring minimal effort and readily available ingredients.
Tips for the Best Soup:
- Slice Thinly: Thinly slicing the turnips and potatoes ensures they cook evenly and blend easily.
- Don’t Rush the Simmer: Allowing the vegetables to simmer slowly in the chicken stock is crucial for developing a rich, flavorful broth.
- Season to Taste: Don’t be afraid to add more salt and nutmeg to suit your preferences.
Serving Suggestions:
- Garnish with a sprinkle of finely shredded basil or parsley for a pop of freshness and color.
- Serve with a crusty bread for dipping.
- Add a swirl of cream or a drizzle of olive oil for extra richness.
Frequently Asked Questions:
Q: Can I use different types of potatoes?
A: Yes, Yukon Gold or Russet potatoes work well in this recipe. Yukon Golds will result in a creamier soup, while Russets will give it a slightly more rustic texture.
Q: Can I make this soup vegetarian or vegan?
A: Absolutely! Substitute vegetable broth for the chicken stock to make it vegetarian. For a vegan version, ensure your butter is plant-based.
Q: Can I freeze this soup?
A: Yes, this soup freezes well. Allow it to cool completely before transferring it to an airtight container and freezing for up to 3 months.
Q: What if I don’t have fresh herbs?
A: Dried herbs can be used in a pinch, but fresh herbs will provide a brighter, more vibrant flavor. Use about 1 teaspoon of dried herbs in place of 1/4 cup of fresh herbs.
We hope you enjoy this comforting and flavorful Silken Turnip and Potato Soup! It’s a perfect way to warm up on a chilly day and nourish your body and soul.
Silken Turnip and Potato Soup
Ingredients
- 3 Tbsp. butter
- 2 medium onions thinly sliced
- 1 1/2 pounds turnips peeled and thinly sliced
- 3/4 pound baking potatoes peeled and thinly sliced
- 1 tsp. coarse sea salt plus more to taste
- 3 cups chicken stock
- 1/8 tsp. ground nutmeg
- 1/8 cup basil or parsley finely shredded, for garnish
Instructions
- In a large, heavy stockpot, melt the butter. Add the onions and cook over moderate heat until softened but not browned, about 5 minutes. Add the turnips and potatoes and stir to coat with the butter. Add salt, cover and cook over low heat, stirring occasionally, until tender, about 20 minutes.
- 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.
- Working in batches, puree the soup in a blender until perfectly smooth. Return the soup to the pot and season with more salt and the nutmeg. Ladle the soup into shallow bowls and garnish with the basil or parsley before serving.
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