Creamy Turnip With Paprika Soup

Creamy Turnip With Paprika Soup

32 Reviews 2 Pics
USA WEEKEND columnist Pam Anderson
Recipe by  USA WEEKEND columnist Pam Anderson

“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.”

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Ingredients

Adjust Servings

Original recipe yields 6 to 7 cups

Directions

  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.

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Reviews (32)

Rate This Recipe
gardengirl
21

gardengirl

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 top the croutons w/ a mixture of gruyere cheese and mustard and they really compliment the soup.

VARUCADARLING
18

VARUCADARLING

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, so I chose this recipe. I used 1/2 whole milk and 1/2 skim instead of 1/2 and 1/2, and I still think it turned out a little too thick, so I added some more milk. At that point, for all you turnip lovers, it was probably about 4 stars. However, I don't like turnips so I added some instant mashed potato flakes, milk and more sugar, and it was much better for me. I guess, I wouldn't try this unless you absolutely love turnips.

BBOMB
17

BBOMB

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 it cold, and it was great that way too. I’m not sure which I liked better. This recipe is going into the file of foods I make every few months.

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Nutrition

Amount Per Serving (8 total)

  • Calories
  • 140 cal
  • 7%
  • Fat
  • 10.2 g
  • 16%
  • Carbs
  • 10.8 g
  • 3%
  • Protein
  • 2.6 g
  • 5%
  • Cholesterol
  • 21 mg
  • 7%
  • Sodium
  • 136 mg
  • 5%

Based on a 2,000 calorie diet

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