Creamy Potato and Turnip Soup
Turnips, anyone? Yuck? That’s what we thought too until we tried this potato and turnip soup.
Fair warning, it’s not a quick meal to prepare because the turnips need to boil a bit. The result: a soup so velvety and so good! Getting your children to eat it and enjoy as much as you do is a plus! Getting your snarky teen to eat it and enjoy are goals! So go ahead and try it for yourself and let us know what you think!
- 5 medium potatoes peeled and cubed
- 4 medium turnips quartered
- 2 slices of bacon (raw)
- 1 red onion
- 1 leek
- 1 shallot (raw), chopped
- 1 garlic clove, chopped
- 1 green onion, chopped
- 1/8 teaspoon spicy paprika
- 5 cup(s) chicken stock with 1 chicken bouillon cube (vegetable stock)
- 3 bay leaves
- 1 tablespoon olive oil
- 2 tablespoons balsamic vinegar
- Pinch salt and pepper to taste
- 1 cup, 2 % milk (soy, almond, rice or skim as alternatives work fine)
- 1 tablespoon butter
- 1 tablespoon, crème fraîche or fresh cream
- 1 squeeze lemon
- Prep 25min
- Meal Time Lunch
- Serves 4
- Bring chicken stock to a boil. Add bacon, balsamic vinegar, and bay leaves to the stock. Add salt and pepper to taste and cook for about 20 minutes.
- Chop potatoes, turnips, red onions, carrots, leeks, garlic, shallots, and mushrooms.
- Add vegetable mixture to the boiling chicken stock and continue cooking on low heat for 1 hour.
- Near the end of cook time (ten minutes), remove the bay leaves.
- Remove the soup mixture from heat and cool for roughly 5 minutes before transferring to a blender.
- Add milk and cream to the mixture in the blender. Blend to desired consistency.
- Re-add the soup to the kettle and add a splash of lemon juice. Add more salt and pepper to taste.
- Finish off with the final sprig of parsley and serve in a bowl.