Cream Of Turnip Soup recipe with Turnips, Butter, Potatoes, Water, Milk, Cream and Herbs
INGREDIENTS
1 lb (450g) Medium Turnips
1 oz (25g) Butter
1 tsp (5g) Coarse Sea Salt
8 oz (225g) Floury Potatoes - such as Maris Piper
1 1/2 pints (900ml) Water
Black Pepper
Decent Pinch of Nutmeg
1/2 pint (300ml) Milk
4 tbsp Single Cream
1 tbsp Chopped Parsley
Handful of Croutons
METHOD
Peel the Turnips and cut into smallish cubes. Melt the Butter in a saucepan and heat up without burning. Add the Turnips and toss around until coated well with the Butter. Add the Sea Salt. Cover with a lid and cook on a low heat for 10 minutes without browning. Shake the pan occasionally.
Peel the Potatoes and cut likewise into smallish cubes. When the Turnips are soft add the Pototoes and the Water. Mix well. Season with the Black Pepper and Nutmeg. Cover again and once the liquid starts to boil cook slowly for a further 30 minutes.
When ready, wiz everything in or with a blender untill smooth. Add the Milk and bring back up to boiling point. Adjust seasoning if it tastes necessary. Stir in the Single Cream. Stir most of the Chopped Parsley. Remove from the heat.
Place Croutons in each bowl and pour over the soup. Garnish with the remaining Parsley. Serve immediately.
Serves 4.
