Creamy Turnip With Paprika Soup

Creamy Turnip With Paprika Soup

32

"A pureed vegetable soup can be an impressive, easy and affordable first course for an elegant dinner, or even a light dinner on its own with salad and bread."

Ingredients

servings 140 cals
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Original recipe yields 8 servings

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Nutrition

  • Calories:
  • 140 kcal
  • 7%
  • Fat:
  • 10.2 g
  • 16%
  • Carbs:
  • 10.8g
  • 3%
  • Protein:
  • 2.6 g
  • 5%
  • Cholesterol:
  • 21 mg
  • 7%
  • Sodium:
  • 88 mg
  • 4%

Based on a 2,000 calorie diet

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Directions

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  1. Heat oil over medium-high heat in a large, deep saute pan until shimmering.
  2. Add turnips, then onion; saute, stirring very little at first, then more frequently, until vegetables start to turn golden brown, 7 to 8 minutes.
  3. Reduce heat to low and add butter, sugar and garlic; continue cooking until all vegetables are a rich spotty caramel color, about 10 minutes longer.
  4. Add paprika, thyme and cayenne pepper; continue to saute until fragrant, 30 seconds to 1 minute longer.
  5. Add broth; bring to a simmer over medium-high heat. Reduce heat to low and simmer, partially covered, until turnips are tender, about 10 minutes.
  6. Using an immersion blender or traditional blender, puree until very smooth, 30 seconds to 1 minute. (If using a traditional blender, vent it either by removing the lid's pop-out center or by lifting one edge of the lid. Drape the blender canister with a kitchen towel. To 'clean' the canister, pour in a little half-and-half, blend briefly, then add to the soup.)
  7. Return to pan (or a soup pot); add enough half-and-half so the mixture is souplike, yet thick enough to float garnish. Taste, and add salt and pepper if needed. Heat through, ladle into bowls, garnish and serve.

Footnotes

  • *Heat 2 Tbs. butter and 1 Tb. olive oil in a small skillet over medium heat. Add 2 large shallots, peeled and thinly sliced. Fry, stirring, until golden, 8 to 10 minutes. Drain.

  • Copyright 2004 USA WEEKEND and columnist Pam Anderson. All rights reserved.
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Reviews

32
  1. 42 Ratings

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We love this recipe! We use about 1 lb turnips and 0.5 lbs potatoes. The shallot crisps are key to the flavor, but we also like to make croutons from baguettes and put a few in each bowl. We ...

Yummy!! I didn't have quite enough turnips, so I added some celery to make up the volume. We ended up having this on a very hot day, so after tasting it hot and loving it, we decided to try i...

If you like turnips I think this recipe is for you. While I don't care for them, I am trying to be fair to the recipe.b I had a garden with too many turnips in it and needed to get rid of some,...

Excellent - I was a bit dubious at first but the smell and taste are heavenly! Highly recommended.

A hearty delight! A nice complement of spice and texture. (We used 1/4 tsp of cayenne).

A great way to use turnips. The carmalizing process is very important for the overall taste. My whole family, including, my infant son, enjoyed this soup.

This was delicious, even the kids liked it!

I tried this soup because my husband brought home a bag of turnips and I had no idea what to do with them. The first batch I made I followed the recipe exactly, except used a little less cayenn...

Really good. I used frozen diced turnip and it was fine. I also halved the oil, subbed becel for butter, 1% for cream, and garnished with pumpkin seeds (reducing unnecessary fat but maintainin...