Creamy Turnip and Sweet Potato Soup
- Level: Easy
- Yield: 4 to 6 servings
-
- Nutritional Analysis
- Per Serving
- Serving Size
- 1 of 6 servings
- Calories
- 211
- Total Fat
- 11
- Saturated Fat
- 7
- Carbohydrates
- 22
- Dietary Fiber
- 3
- Sugar
- 7
- Protein
- 6
- Cholesterol
- 35
- Sodium
- 652
- Total: 1 hr
- Active: 1 hr
Ingredients
2 tablespoons butter
1 cup chopped yellow onion
1 cup chopped peeled potato
1 medium clove garlic, minced
1 sprig fresh rosemary
1 sprig fresh thyme
Pinch of grated nutmeg
Kosher salt and freshly ground black pepper
3 1/2 cups chicken stock
1 1/2 cups diced peeled sweet potato
1 1/2 cups diced peeled turnip
1/4 to 1/2 cup heavy cream, as desired
Grated Parmesan, for serving
Directions
- Heat the butter in a medium saucepan over medium heat. Add the onion and cook, stirring, until tender, 3 to 5 minutes. Add the potato, garlic, rosemary, thyme, nutmeg, 1/2 teaspoon salt and a few grinds of pepper and cook, stirring, until the potatoes are well coated, 2 to 3 minutes more. Pour in the stock and bring to a simmer.
- Add the sweet potato and turnip and simmer until the vegetables are tender, about 20 minutes, adjusting the heat as needed to maintain a simmer. Remove from the heat and cool at least 5 minutes. Remove and discard the herbs and carefully puree until smooth with a handheld immersion blender or in 2 to 3 batches in a blender (do not fill the blender more than halfway full per batch).
- Stir in the cream and reheat the soup if necessary, adjusting the consistency and seasoning with water, salt and pepper.
- Serve hot sprinkled with grated Parmesan.