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Turnip Potato Soup
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Prep Time:
15 minutes
Cook Time:
50 minutes
Total Time:
65 minutes
Creamy turnip and potato soup made with chicken stock, butter, and onions - no cream needed!
Ingredients:
  • 6 tablespoons unsalted butter
  • 4 medium onions, thinly sliced
  • 3 pounds fresh, young turnips, peeled and thinly sliced
  • 1 1/2 pounds Russet baking potatoes, peeled and thinly sliced
  • Salt
  • 6 cups chicken stock
  • 1/4 teaspoon freshly grated nutmeg
  • 2 tablespoons chopped fresh parsley (for garnish)
Instructions:
  • Sauté the onions in butter: Melt butter in a large pot over medium heat until foamy. Add onions and cook until translucent, about 5 minutes, avoiding browning.
  • Combine sliced turnips and potatoes with butter to coat, add 2 teaspoons of salt. Cover, reduce heat to low, and cook until tender, about 20 minutes, stirring occasionally.
  • Pour in the chicken stock and turn up the heat to simmer. Partly cover and cook on medium heat until the turnips and potatoes are very tender, approximately 10 minutes.
  • Blend the soup in batches until velvety smooth. Stir in salt and freshly grated nutmeg. Serve in bowls, garnished with parsley. Recipe by Edna Lewis and Scott Peacock from Food and Wine Magazine's 1999 Annual Cookbook.

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