Turnip and Blue Cheese Soup
Cozy Up with Creamy Turnip & Blue Cheese Soup
Looking for a soup that’s a little different? Something that moves beyond the usual suspects and offers a delightful blend of earthy sweetness and tangy richness? Then look no further than our Turnip & Blue Cheese Soup! This isn’t your average soup; it’s a surprisingly sophisticated and comforting dish perfect for a chilly evening or a light yet satisfying lunch.
Turnips often get a bad rap, but when paired with the bold flavor of blue cheese, they truly shine. This soup is incredibly easy to make, coming together in just 40 minutes, and requires minimal effort for maximum flavor. We’ve designed this recipe to be accessible to cooks of all levels, so don’t be intimidated if you’ve never worked with turnips before!
What makes this soup special?
- Unique Flavor Combination: The sweetness of the turnips beautifully complements the pungent, salty blue cheese. It’s a flavor pairing you won’t soon forget.
- Creamy Texture: Blending the soup creates a luxuriously smooth and velvety texture that’s incredibly satisfying.
- Quick & Easy: Ready in under an hour, this soup is perfect for busy weeknights.
- Unexpectedly Healthy: Turnips are packed with nutrients, making this soup a delicious and wholesome choice.
Tips for the Perfect Soup:
- Turnip Selection: Choose firm, smooth turnips for the best flavor and texture. Smaller turnips tend to be sweeter.
- Blue Cheese Choice: Stilton is a classic choice for this soup, but you can experiment with other blue cheeses like Roquefort or Gorgonzola.
- Blending: For an extra smooth soup, strain it through a fine-mesh sieve after blending.
- Garnish: A swirl of cream, a sprinkle of chopped walnuts, or a drizzle of olive oil adds a beautiful finishing touch.
Serving Suggestions:
Enjoy this soup as a starter, a light lunch, or a comforting dinner. It pairs well with crusty bread for dipping and a simple green salad.
Frequently Asked Questions
Q: Can I use a different type of stock?
A: While vegetable stock is recommended, you can use chicken or beef stock for a richer flavor. Just be mindful that it will slightly alter the overall taste.
Q: Can I make this soup ahead of time?
A: Yes! This soup can be made a day or two in advance and stored in the refrigerator. The flavors will actually develop and deepen over time.
Q: Is this soup suitable for vegetarians?
A: Yes, this recipe is naturally vegetarian. Just ensure your vegetable stock is also vegetarian.
Q: Can I freeze this soup?
A: Yes, but the texture may change slightly upon thawing. It’s best to freeze it in portions for easy reheating.
Q: What if I don’t like blue cheese?
A: While the blue cheese is a key flavor component, you could try substituting it with a strong cheddar or Parmesan cheese, but the flavor profile will be significantly different.
Turnip & Blue Cheese Soup
Ingredients
- 1 medium onion diced
- 2 tbs olive oil
- 1 lb white turnips cut into 1/2" dice
- 6 oz blue cheese crumbled (Stilton is a good choice)
- 32 fl.oz vegetable stock 4 cups
Instructions
- Heat the oil over medium heat. Add the onion and soften for around 5 minutes, stirring occasionally.
- Add the turnips and cook for 3-4 minutes, stirring occasionally.
- Add the vegetable stock, and increase the heat to medium high.
- Bring to a boil, then turn down to a simmer and cook until the turnips are tender, around 20 minutes.
- Allow to cool for a few minutes and then blend to a creamy and smooth consistency in a blender or food processor, or using a stick blender.
- Return to the pan and heat over medium heat, adding the crumbled blue cheese.
- Cook until the blue cheese melts.
- Check for seasoning and add salt and freshly ground black pepper as needed.
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