Creamy Turnip & Apple Soup With Balsamic Browned Butter Recipe

Name: Creamy Turnip & Apple Soup With Balsamic Browned Butter
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: For the soup; 2 tablespoons unsalted butter; 4 cups thinly sliced and washed leeks, white and light green parts; 3 pounds urnips, peeled and cut into 1-inch cubes, roughly 8 cups; 2 large, sweet tart apples such as Fuji, peeled, cored and chopped; 8 cups chicken or vegetable broth, plus more if needed; 2 teaspoons kosher salt; 1/8 teaspoon nutmeg; For the balsamic browned butter; 2 tablespoons unsalted butter; 2 teaspoons balsamic vinegar

Servings: persons

For the soup
2 tablespoons unsalted butter
4 cups thinly sliced and washed leeks, white and light green parts
3 pounds urnips, peeled and cut into 1-inch cubes, roughly 8 cups
2 large, sweet tart apples such as Fuji, peeled, cored and chopped
8 cups chicken or vegetable broth, plus more if needed
2 teaspoons kosher salt
1/8 teaspoon nutmeg
For the balsamic browned butter
2 tablespoons unsalted butter
2 teaspoons balsamic vinegar

1
In a large soup pot, melt the butter over low heat, add the leeks and cook, stirring frequently until soft but not browned. Add the turnips, apples, broth, salt and nutmeg. Bring to a boil, turn down to a simmer, and cook for 20-30 minutes until the turnips are very tender.
2
In batches, puree the soup in a blender until smooth, thinning with more broth or water if you think it's too thick. Taste, and season with salt and pepper. (At this point, the soup can be refrigerated for 3 days or frozen for longer storage.)
3
Return to the pot and bring to a simmer. For the balsamic brown butter, melt the butter in a small pot over low heat until browned and nutty. Remove from the heat and swirl in the balsamic vinegar. Ladle the soup into bowls and drizzle with the balsamic butter.

919

kcal

Calories

Fat

Carbs

149

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

No additional tips available.

No specific allergen information. Please check the ingredient list for possible allergens.

How did you like this recipe?

This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 11 ingredients. The key ingredients include: For the soup, 2 tablespoons unsalted butter, 4 cups thinly sliced and washed leeks, white and light green parts, 3 pounds urnips, peeled and cut into 1-inch cubes, roughly 8 cups, and more.

Yes, Creamy Turnip & Apple Soup With Balsamic Browned Butter falls under the Soups & Stews category and is a great choice for this type of meal.

Store leftovers in an airtight container in the refrigerator for up to 3–4 days. Reheat gently before serving.

Creamy Turnip & Apple Soup With Balsamic Browned Butter

How did you like this recipe?

Frequently Asked Questions