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Creamy Turnip With Paprika Soup

SUBMITTED BY: USA WEEKEND columnist Pam Anderson

"A pureed vegetable soup can be an impressive, easy and affordable first course for an elegant dinner, or even a light dinner on its own with salad and bread."
Original recipe yield 6 to 7 cups

SERVINGS

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Servings
 

INGREDIENTS (Nutrition)

  • 2 tablespoons olive oil
  • 1 1/2 pounds peeled turnip bulbs, not the leafy tops, cut into 1-inch chunks
  • 1 large onion, cut into large dice
  • 1 tablespoon butter
  • 1 pinch sugar
  • 3 large garlic cloves, thickly sliced
  • 2 teaspoons paprika
  • 1 teaspoon dried thyme leaves
  • 1/8 teaspoon cayenne pepper
  • 3 cups chicken broth, homemade or from a carton or can
  • 1 1/2 cups half-and-half (or whole milk)
  • Salt and freshly ground pepper, to taste
  • Garnish: shallot crisps*

DIRECTIONS

  1. Heat oil over medium-high heat in a large, deep saute pan until shimmering.
  2. Add turnips, then onion; saute, stirring very little at first, then more frequently, until vegetables start to turn golden brown, 7 to 8 minutes.
  3. Reduce heat to low and add butter, sugar and garlic; continue cooking until all vegetables are a rich spotty caramel color, about 10 minutes longer.
  4. Add paprika, thyme and cayenne pepper; continue to saute until fragrant, 30 seconds to 1 minute longer.
  5. Add broth; bring to a simmer over medium-high heat. Reduce heat to low and simmer, partially covered, until turnips are tender, about 10 minutes.
  6. Using an immersion blender or traditional blender, puree until very smooth, 30 seconds to 1 minute. (If using a traditional blender, vent it either by removing the lid's pop-out center or by lifting one edge of the lid. Drape the blender canister with a kitchen towel. To 'clean' the canister, pour in a little half-and-half, blend briefly, then add to the soup.)
  7. Return to pan (or a soup pot); add enough half-and-half so the mixture is souplike, yet thick enough to float garnish. Taste, and add salt and pepper if needed. Heat through, ladle into bowls, garnish and serve.

FOOTNOTES

  • *Heat 2 Tbs. butter and 1 Tb. olive oil in a small skillet over medium heat. Add 2 large shallots, peeled and thinly sliced. Fry, stirring, until golden, 8 to 10 minutes. Drain.

  • This recipe was originally featured in the USA WEEKEND article One Formula Makes 10 Full-flavored Vegetable Soups on October 24, 2004.
  • Find the Perfect Recipe from Pam Anderson.
  • Pam Anderson is the author of four cookbooks, including her latest, Perfect Recipes for Having People Over.
  • Copyright 2004 USA WEEKEND and columnist Pam Anderson. All rights reserved.

REVIEWS

The reviewer gave this recipe 5 stars. This recipe averages a 0 star rating.
Reviewed on Aug. 5, 2005 by BBOMB
Yummy!! I didn't have quite enough turnips, so I added some celery to make up the volume. ... MORE
The reviewer gave this recipe 5 stars. This recipe averages a 0 star rating.
Reviewed on Jan. 3, 2005 by GRANDMADIG
Excellent - I was a bit dubious at first but the smell and taste are heavenly! Highly... MORE
The reviewer gave this recipe 4 stars. This recipe averages a 0 star rating.
Reviewed on Jul. 20, 2005 by VARUCADARLING
If you like turnips I think this recipe is for you. While I don't care for them, I am trying... MORE
The reviewer gave this recipe 5 stars. This recipe averages a 0 star rating.
Reviewed on Mar. 31, 2006 by gardengirl
We love this recipe! We use about 1 lb turnips and 0.5 lbs potatoes. The shallot crisps are... MORE
The reviewer gave this recipe 5 stars. This recipe averages a 0 star rating.
Reviewed on Apr. 30, 2005 by T4NOT
A hearty delight! A nice complement of spice and texture. (We used 1/4 tsp of cayenne). MORE
The reviewer gave this recipe 5 stars. This recipe averages a 0 star rating.
Reviewed on Jun. 24, 2006 by Faith W.
This was delicious, even the kids liked it! MORE
The reviewer gave this recipe 5 stars. This recipe averages a 0 star rating.
Reviewed on Dec. 5, 2006 by CANDUS_P
This is a wonderful soup with really great flavor. I did add some potatoes and basil, but I... MORE
The reviewer gave this recipe 5 stars. This recipe averages a 0 star rating.
Reviewed on Mar. 24, 2007 by Yummum
Really good. I used frozen diced turnip and it was fine. I also halved the oil, subbed becel... MORE
The reviewer gave this recipe 5 stars. This recipe averages a 0 star rating.
Reviewed on Nov. 13, 2007 by AMYJEANB
I generally hate turnips, so it surprised me that I really like the way they came out in this... MORE
The reviewer gave this recipe 5 stars. This recipe averages a 0 star rating.
Reviewed on Jul. 24, 2007 by Honey Pie
We liked this soup. All the spices are just enough so you hardly know the turnips are there.... MORE