In this Creamy Turnip Soup Recipe, the humble turnip is transformed into a rich turnip soup made creamy with just 1 tablespoon of butter. Serve it as a starter or side soup. The mini salad on top is optional, but we love the bit of texture from the greens and pop of flavor from the vinaigrette. @EatingWell

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roasted carrot, turnip and red lentil soup with ginger. I also added cinnamon, turmeric, and extra coriander with shaved ginger to top...delicious.

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NYT Cooking: I use the food mill instead of a blender — immersion or regular — because I love the texture of the soup when it’s put through the mill’s coarse blade, resulting in a flavorful, colorful mixture that you can almost chew on. But you can use a blender to purée the soup. The texture will be coarsest — which is what you want — if you use an immersion blender.

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Recipe: Spring Turnip Soup with Garlic Chickpea Croutons Recipes from The KitchnJust Don't use the potato

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Ask a Korean!: Recipe -- Beef Turnip Soup (this blogger calls it a turnip, but this is beef and radish guk part 2)

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Creamy Turnip Soup - An immersion blender makes pureeing this soup a breeze, but if you don’t have one, you can transfer the soup to a blender. We love topping this turnip soup with crispy bacon and sautéed turnip greens, but you can also toss on some croutons and a drizzle of olive oil. http://www.southernliving.com/recipes/creamy-turnip-soup-recipe

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