Ingredients
- 2 ounces unsalted butter
- 1 1/4 pounds yellow onions, thinly sliced (about 4 cups)
- 3 ribs celery, chopped (about 1 cup)
- Salt
- Freshly ground black pepper
- 1 bay leaf
- 3 tablespoons chopped garlic
- 10 cups chicken stock
- 2 pounds turnips, peeled and diced
- 1/4 cup heavy cream
- 4 ounces Smithfield ham or any country ham, julienned
- 2 cups medium diced cornbread
- Drizzle olive oil
Directions
Preheat the oven to 400 degrees F.
Melt the butter in a 6-quart stock pot over medium-high heat. Add the onions and celery. Season with salt and black pepper, stirring, until the vegetables are soft and lightly golden, about 8 minutes.
Add the bay leaf and garlic, stirring for 2 minutes. Add the stock and turnips and bring the mixture to a boil. Reduce the heat to medium and simmer, uncovered, until the turnips are very soft and the mixture is thick and creamy, about 1 hour.
Remove the soup from the heat. Discard the bay leaf. With a hand-held blender, puree until smooth. Slowly add the cream. Stir to blend. Reseason the soup.
In a small saute pan, over medium heat, render the ham until crispy. Remove and drain on paper towels. Set aside. Toss the cornbread with olive oil. Season with salt and pepper. Place on a baking sheet and toast until golden brown, about 6 to 8 minutes. To serve, ladle the soup into individual bowls. Garnish the soup with the crispy ham and croutons.
















Review This Recipe
You must be logged in to review this recipe.
or Sign Up to Review
Newest Ratings and Reviews
Read all 5 reviews
By cstoltz11
Great Falls, VA
on February 17, 2013
Flag
Flag This Review?
Please provide the reason why you think this review is inappropriate.
or Cancel
After reading some of the other reviews, I was a bit wary of trying this recipe. However after reviewing the ingredients and prep, I decided to give it a go using low-sodium chicken broth and omitting the salt while sautéing the vegetables. It was DELICIOUS!! Delicate taste. Velvety texture. A perfect creamed soup without being too creamy. Even my 3 and 6 year old children ate it!
By Shawn Plowman
San Diego, Cali...
on May 03, 2012
Flag
Flag This Review?
Please provide the reason why you think this review is inappropriate.
or Cancel
The recipe was good, but really, really salty. I added a container of marscapone cheese to counter it's extreme saltiness. But, it had a good taste once the saltiness was handled.
By sterling1953_96...
Concord, CA
on January 31, 2008
Flag
Flag This Review?
Please provide the reason why you think this review is inappropriate.
or Cancel
Great tasting, easy to make and really different but, oh, so salty! May have been the chicken stock but take care with the salt and I'm certain this will be an elegant soup as a first course.
Read all 5 reviews