Turnip Soup
Servings: 4
Ingredients
Fresh ingredients
- 450 g Turnips – cut in chunks
- 120 g Potato – cut into chunks
- 30 g Leek – sliced in circles
- 1 Medium Onion - sliced
- 6 Garlic cloves - minced
Foundational ingredients
- ¼ Stick of Butter
- 2 Tbsp Olive oil
- ⅓ cup Heavy cream
- 2 cups Water
Spices
- 1 Chicken stock cube
- 3 Bay leaves
- 1 tsp Nutmeg
- 1 tsp Paprika
- ½ tsp Black pepper
Instructions
- Sauté the aromatics: Add olive oil to the preheated pot on medium-low heat. Add the garlic, onion, and Leek, and sauté the ingredients for three to four minutes.
- Add spices and Water: After cooking the aromatics, add the butter, Paprika, ground nutmeg, and ground black pepper to the pot. Stir to combine the ingredients. When all the spices are combined, add Water to the pot.
- Simmer the turnip and the potato: Add the turnip and potato to the pot. Also, add the bay leaves and chicken stock cube. Close the lid and boil the ingredients for twenty minutes on medium-low heat. You can tell if the ingredients are fully cooked by poking a potato with a fork. When fully cooked, the fork will poke into the potato without any resistance.
- Add heavy cream and blend: When the turnip and potato are done cooking, allow the soup to cool for at least fifteen minutes before adding the heavy cream. This is to prevent the heavy cream from separating. Remove the bay leaves, add the heavy cream to the pot when the pot has cooled down a bit, and then use an immersion blender to blend the soup. Blend the soup until it becomes creamy and smooth. Serve with crusty bread like baguette or sourdough, and serve while it’s hot.