Cream of Turnip Soup with Garlic and Habanero

Dave DeWitt Recipes Leave a Comment

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Cream of Turnip Soup with Garlic and Habanero
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We know what you're thinking: turnips? Well, when prepared in a spiced-up soup like this one, they are transformed. Both of us humbly admit that we love the turnip family, and that they add a great dimension to soups and stews. This one stores well in the refrigerator but doesn't freeze well. Mixed herb croutons make a nice garnish.

 




Ingredients


  • ½ gallon water

  • 2 pounds turnips, peeled and diced

  • 3 tablespoons butter

  • 2 tablespoons garlic, chopped fine

  • 1 ½ teaspoons salt

  • 3 cups vegetable stock

  • 2 cups White Sauce #1 or #2

  • 1 cup heavy cream

  • 1 habanero chile, seeds and stem removed, minced

  • 1/4 cup chopped arugula

  • 1 tablespoon sugar

  • 1 teaspoon fresh lemon juice

  • Chopped parsley for garnish.



Instructions


In a large pot, combine the water, turnips, butter, garlic, and salt and boil until the turnips are soft, about 30 minutes, adding water if needed. Drain and return to the pot.

Combine the stock, white sauce, and heavy cream and add it to the turnips. Cook over low heat, stirring constantly.

Combine the habanero, arugula, sugar, and lemon juice and add it to the soup, stirring well.

Garnish with a pinch of parsley and serve.

 


Servings
6-8
Servings
6-8
Cream of Turnip Soup with Garlic and Habanero
Votes: 0
Rating: 0
You:
Rate this recipe!
Print Recipe

We know what you're thinking: turnips? Well, when prepared in a spiced-up soup like this one, they are transformed. Both of us humbly admit that we love the turnip family, and that they add a great dimension to soups and stews. This one stores well in the refrigerator but doesn't freeze well. Mixed herb croutons make a nice garnish.

 




Ingredients


  • ½ gallon water

  • 2 pounds turnips, peeled and diced

  • 3 tablespoons butter

  • 2 tablespoons garlic, chopped fine

  • 1 ½ teaspoons salt

  • 3 cups vegetable stock

  • 2 cups White Sauce #1 or #2

  • 1 cup heavy cream

  • 1 habanero chile, seeds and stem removed, minced

  • 1/4 cup chopped arugula

  • 1 tablespoon sugar

  • 1 teaspoon fresh lemon juice

  • Chopped parsley for garnish.



Instructions


In a large pot, combine the water, turnips, butter, garlic, and salt and boil until the turnips are soft, about 30 minutes, adding water if needed. Drain and return to the pot.

Combine the stock, white sauce, and heavy cream and add it to the turnips. Cook over low heat, stirring constantly.

Combine the habanero, arugula, sugar, and lemon juice and add it to the soup, stirring well.

Garnish with a pinch of parsley and serve.

 


Servings
6-8
Servings
6-8
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