Gwen McTaggart

Turnip Soup

This is a great basic soup recipe that can be easily adapted for a variety of vegetables.  It started out as my potato soup recipe and I've also used it for cream of asparagus soup, cream of broccoli, and most recently, turnip soup.

I usually triple this recipe and it will feed our clan of 9 plus some leftover so I'd say the original recipe would feed four?  I can't say for sure though as I haven't made just one batch in a loooong time.

Either make your own chicken or vegetable stock (recommended) or buy some organic stock from the store.  It tastes fine either way.  You'll heat the stock in a stockpot over med-high heat.  Guess that's why it's called a stockpot, huh?  Add the peeled, diced turnips (4-6 depending on size and your tastes) and the 4 or so grated carrots.  I pulse the carrots in a food processor since I seem unable to grate a carrot without also grating my finger.  Ouch.

Next finely dice or pulse in a food processor the onions and celery.  You'll want about twice as much celery than onions but it works out to about 4 ribs of celery and 1 medium onion.  Melt 4 Tbsp. butter in a cast iron skillet.  Add the celery and onions and saute until the onions are translucent.  Scrape the onions and celery into the stockpot.

Melt the remaining 8 Tbsp. butter in the skillet.  Add 1/2 cup quinoa or other flour to the butter.  Allow the flour to cook a bit until it turns golden then pour in the four cups of milk.  I like to lightly brown the flour before adding the milk, I think it gives it more flavor but if you're impatient then you can just pour the milk in once the flour is completely incorporated into the butter.  Or is it the butter is incorporated into the flour?  At any rate, you will want to stir frequently to prevent lumps and burning once the milk is incorporated into the flour/butter mixture.  Continue stirring until the white sauce has thickened to desired consistency.  The time will depend on what kind of flour you used.

Pour the white sauce into the stockpot and turn heat down to low-ish.  Cook soup until the turnips are tender.

This soup is actually best if reheated and served the following day but who can wait that long, right?


Here is the handy dandy printable recipe...

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