Recipe courtesy of Food Network Kitchen
Recipe courtesy of Food Network Kitchen
Watch how to make this recipe.
Turnip, Potato and Garlic Soup
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- Level: Easy
- Total: 1 hr
- Active: 40 min
- Yield: 4 to 6 servings
-
- Nutritional Analysis
- Per Serving
- Serving Size
- 1 of 6 servings
- Calories
- 168
- Total Fat
- 10 g
- Saturated Fat
- 6 g
- Carbohydrates
- 16 g
- Dietary Fiber
- 3 g
- Sugar
- 5 g
- Protein
- 5 g
- Cholesterol
- 27 mg
- Sodium
- 636 mg
Add a bit of heavy cream to make this pureed soup rich and silky.
- Level: Easy
- Total: 1 hr
- Active: 40 min
- Yield: 4 to 6 servings
-
- Nutritional Analysis
- Per Serving
- Serving Size
- 1 of 6 servings
- Calories
- 168
- Total Fat
- 10 g
- Saturated Fat
- 6 g
- Carbohydrates
- 16 g
- Dietary Fiber
- 3 g
- Sugar
- 5 g
- Protein
- 5 g
- Cholesterol
- 27 mg
- Sodium
- 636 mg
Ingredients
Directions
- Heat the butter in a medium saucepan over medium heat. Add the shallots and cook, stirring, until soft, 3 to 5 minutes. Add the potato, minced garlic, rosemary and thyme sprigs, 1/2 teaspoon salt and a few grinds of pepper and cook, stirring, until the potatoes are well coated, 2 to 3 minutes. Pour in the broth and bring to a simmer.
- Add the turnips and remaining garlic cloves, bring back to a simmer and cook until the turnips and garlic 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 rosemary and thyme 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).
- Stir in the cream and reheat the soup if necessary. Adjust the consistency and seasoning with water, salt and pepper.
- Serve hot garnished with crispy fried shallots and parsley.
- Copyright 2016 Television Food Network, G.P. All rights reserved.
Cook’s Note
Crispy fried shallots can be bought already prepared in specialty Asian markets. Note: When blending hot liquid, first let it cool for 5 minutes or so, then transfer it to a blender, filling only halfway. Put the lid on, leaving one corner open. Cover the lid with a kitchen towel to catch splatters and pulse until smooth.
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