Turnip Soup

a bowl of turnip soup with parsley on a table in a white bowl
Photo Credit
Jennifer Keating
The Editors
Serves 6
Preparation Method
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Looking for a delicious cup of soup to warm your belly (and your soul)? This turnip soup combines fresh veggies from the garden for a quick soup that is fantastic both hot and cold. With carrots, potatoes, and turnips, this filling meal is chockfull of your favorite root vegetables.

1/2 white turnip, peeled and chopped
1 carrot, peeled and chopped
1 potato, peeled and chopped
1-1/2 quarts beef stock
1/2 cup cream
1 egg yolk
Salt and pepper to taste
Chopped parsley
  1. Combine turnip, carrot, potato, and stock in a soup kettle. 
  2. Bring just to a boil, reduce heat, and simmer, partially covered, for 30 minutes or until the turnip is tender. 
  3. Press vegetables and liquid through a food mill. 
  4. Return mixture to kettle and heat. 
  5. In separate bowl combine cream and egg yolk and beat lightly. 
  6. Add 1/2 cup hot soup liquid to cream mixture and blend with whisk. 
  7. Return mixture to kettle. Stir until smooth. Season with salt and pepper. 
  8. Garnish with chopped parsley and a dash of creme fraiche.
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