1. Recipes

How to Make Creamy Turnip With Paprika Soup - A Step-by-Step Guide

When it comes to hearty and comforting soups, turnips may not be the first ingredient that comes to mind. However, this often overlooked root vegetable can be transformed into a delicious and creamy soup that is perfect for warming up on a chilly day. This Creamy Turnip With Paprika Soup recipe takes the humble turnip and elevates it into a rich and satisfying dish that is sure to become a new favorite in your soup rotation.

The key to this recipe is the combination of turnips and pap...

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Ingredients

  • 2 tablespoons olive oil
  • 1 ½ pounds peeled turnip bulbs, not the leafy tops, cut into 1-inch chunks
  • 1 large onion, cut into large dice
  • 1 tablespoon butter
  • 1 pinch sugar
  • 3 large garlic cloves, thickly sliced
  • 2 teaspoons paprika
  • 1 teaspoon dried thyme leaves
  • ⅛ teaspoon cayenne pepper
  • 3 cups chicken broth, homemade or from a carton or can
  • 1 ½ cups half-and-half (or whole milk)
  • Salt and freshly ground pepper, to taste
  • Garnish: shallot crisps*

Information

  • Servings: 8
  • Yield: 6 to 7 cups

  • Heat oil over medium-high heat in a large, deep saute pan until shimmering.
  • Add turnips, then onion; saute, stirring very little at first, then more frequently, until vegetables start to turn golden brown, 7 to 8 minutes.
  • 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.
  • Add paprika, thyme and cayenne pepper; continue to saute until fragrant, 30 seconds to 1 minute longer.
  • 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.
  • 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.)
  • 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.

    • Nutrition

    140 cal.

    • Total Fat: 10g
    • Saturated Fat: 5g
    • Cholesterol: 21mg
    • Sodium: 88mg
    • Total Carbohydrate: 11g
    • Dietary Fiber: 2g
    • Total Sugars: 4g
    • Protein: 3g
    • Vitamin C: 21mg
    • Calcium: 87mg
    • Iron: 1mg
    • Potassium: 281mg

    Categories

    Creamy recipes
    Paprika recipes
    Soup recipes