Turnip, Potato and Garlic Soup
- Level: Easy
- Yield: 4 to 6 servings
-
- Nutritional Analysis
- Per Serving
- Serving Size
- 1 of 6 servings
- Calories
- 168
- Total Fat
- 10
- Saturated Fat
- 6
- Carbohydrates
- 16
- Dietary Fiber
- 3
- Sugar
- 5
- Protein
- 5
- Cholesterol
- 27
- Sodium
- 636
- Total: 1 hr
- Active: 40 min
Ingredients
2 tablespoons unsalted butter
1 cup chopped shallot
1 cup chopped peeled potato
1 medium clove garlic, minced, plus 1/2 cup peeled garlic cloves
1 sprig fresh rosemary
1 sprig fresh thyme
Kosher salt and freshly ground black pepper
3 1/2 cups low-sodium chicken broth
2 1/2 cups diced peeled turnips
1/4 to 1/2 cup heavy cream
Thinly sliced fresh parsley, for garnish
Prepared crispy fried shallots or French fried onions, for garnish
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.