Creamy Turnip Soup with Carrot Julienne Recipe

Name: Creamy Turnip Soup with Carrot Julienne
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 3 tablespoons butter; 2 leeks, thinly sliced (white and pale green parts only); 1 medium onion, thinly sliced; 5 turnips (about 2 1/2 pounds), peeled, cut into 1/2-inch-thick slices; 1 medium russet potato, peeled, cut into 1/2-inch-thick slices; 5 cups (or more) canned low-salt chicken broth; 1 3/4 cups milk; 1/4 cup whipping cream; Pinch of ground nutmeg; 2 carrots, cut into matchstick-size strips; 1 turnip, peeled, cut into matchstick-size strips; 2 tablespoons chopped fresh dill

Servings: persons

3 tablespoons butter
2 leeks, thinly sliced (white and pale green parts only)
1 medium onion, thinly sliced
5 turnips (about 2 1/2 pounds), peeled, cut into 1/2-inch-thick slices
1 medium russet potato, peeled, cut into 1/2-inch-thick slices
5 cups (or more) canned low-salt chicken broth
1 3/4 cups milk
1/4 cup whipping cream
Pinch of ground nutmeg
2 carrots, cut into matchstick-size strips
1 turnip, peeled, cut into matchstick-size strips
2 tablespoons chopped fresh dill

1
Melt butter in heavy large Dutch oven over medium heat.
2
Add leeks and onion and saute until onion is translucent, about 12 minutes.
3
Add 5 sliced turnips and potato and saute 2 minutes.
4
Add 5 cups broth.
5
Bring to boil.
6
Reduce heat to medium-low and simmer until vegetables are very tender, about 30 minutes.
7
Puree soup in blender in batches until very smooth.
8
Return to Dutch oven.
9
Add milk and cream.
10
Bring to simmer.
11
Season to taste with nutmeg, salt and pepper.
12
(Can be prepared 1 day ahead.
13
Cover and refrigerate.)
14
Cook carrot and turnip strips in pot of boiling salted water until just crisp-tender, about 2 minutes.
15
Drain.
16
Bring soup to simmer, thinning with more broth if necessary.
17
Ladle into bowls.
18
Garnish with carrot strips, turnip strips and chopped fresh dill.

731

kcal

Calories

Fat

Carbs

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.

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

You need 12 ingredients. The key ingredients include: 3 tablespoons butter, 2 leeks, thinly sliced (white and pale green parts only), 1 medium onion, thinly sliced, 5 turnips (about 2 1/2 pounds), peeled, cut into 1/2-inch-thick slices, and more.

Yes, Creamy Turnip Soup with Carrot Julienne 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 Soup with Carrot Julienne

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