Cream Of Turnip Potato And Leek Soup Recipes

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CREAM OF TURNIP, POTATO AND LEEK SOUP



Cream of Turnip, Potato and Leek Soup image

Much lighter than regular potato leek soup. If you want to be elegant, swirl a teaspoon of heavy cream into each bowl and sprinkle with snipped chives. Good hot or cold.

Provided by BarbryT

Categories     Vegetable

Time 1h30m

Yield 6-8 serving(s)

Number Of Ingredients 6

1/4 cup butter
8 cups thinly sliced leeks (tender parts)
1 lb turnip, peeled and cut into 3/4 inch chunks
1 lb potato, peeled and cut into 3/4 inch chunks
5 cups chicken broth
1 1/2 cups milk or 1 1/2 cups light cream

Steps:

  • Melt butter over medium heat and add the vegetables; stir to coat.
  • Reduce heat to very low, cover and cook the veggies, stirring occasionally, for 30 to 40 minutes.
  • Add chicken broth. Increase heat to medium, cover and simmer 45 minutes, until veggies are utterly tender.
  • In batches, puree soup in blender or food processor.
  • Return soup to pot; add 1 to 1 and ½ C milk or light cream, thinning to desired consistency.
  • Season to taste with salt and pepper.

Nutrition Facts : Calories 291.2, Fat 11.6, SaturatedFat 6.7, Cholesterol 28.9, Sodium 798.6, Carbohydrate 38.5, Fiber 5.2, Sugar 8.7, Protein 10.2

CREAM OF TURNIP SOUP



Cream of Turnip Soup image

Because I have alot of turnips in the garden( and dont particularly like them ) I turned them into soup, and delicious it is too!! It would be very easy to sub other veggies...i.e parsnips, cauliflower etc in place of the turnips..But try it with the turnips first, you will be amazed at how great this is; could easily be served at a dinner party, garnish with drizzled heavy cream and chopped cilantro.

Provided by ChefDebs

Categories     Vegetable

Time 1h20m

Yield 8 serving(s)

Number Of Ingredients 9

3 cups turnips, peeled and chopped
3 cups potatoes, peeled and chopped
2 onions, peeled and chopped
3 tablespoons olive oil
4 cups chicken stock
1 teaspoon white pepper
1/4 teaspoon cayenne pepper
1/2 cup heavy cream
salt

Steps:

  • Saute the onions in the olive oil in a large heavy saucepan until limp ( 5 mins ).
  • Add the turnips and potatoes to the pan , pour in the chicken stock, add the white pepper and cayenne pepper and season with salt.
  • Simmer for 1 hour, until all the vegetables are soft.
  • Let cool slightly.
  • Puree in a blender ( BE CAREFUL NOT TO BURN YOURSELF ).
  • Pour pureed soup back into the saucepan and add the heavy cream, warm through and serve, garnishing with drizzled cream and cilantro ( or herb of choice ).

Nutrition Facts : Calories 208.8, Fat 12.1, SaturatedFat 4.5, Cholesterol 24, Sodium 214.2, Carbohydrate 20.6, Fiber 2.6, Sugar 5.4, Protein 5.2

CREAMY LEEK AND TURNIP SOUP



Creamy Leek and Turnip Soup image

Make and share this Creamy Leek and Turnip Soup recipe from Food.com.

Provided by Alia55

Categories     Low Protein

Time 40m

Yield 5 cups

Number Of Ingredients 8

1 1/2 teaspoons vegetable oil
1 cup leek, sliced
2 tablespoons onions, chopped
3 cups chicken stock
2 cups turnips, peeled and diced
salt
pepper
1 cup light cream

Steps:

  • In a heavy saucepan, heat oil; cook leeks and onions until soft.
  • Add stock and turnip.
  • Simmer until turnip is tender.
  • Blend until smooth in food processor or blender.
  • Add salt and pepper to taste.
  • Add cream
  • Heat gently 5 to 10 minutes.
  • Garnish each serving with freshly grated apple and a sprinkle of nutmeg.

Nutrition Facts : Calories 184.5, Fat 12.5, SaturatedFat 6.4, Cholesterol 36, Sodium 263.6, Carbohydrate 13.1, Fiber 1.3, Sugar 5.2, Protein 5.7

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