Recipe 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."
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1 1/2 pounds
peeled turnip bulbs, not the leafy tops, cut into 1-inch chunks
onion, cut into large dice
garlic cloves, thickly sliced
dried thyme leaves
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*
We love this recipe! We use about 1 lb turnips and 0.5 lbs potatoes. The shallot crisps are key to the flavor, but we also like to make croutons from baguettes and put a few in each bowl. We top the croutons w/ a mixture of gruyere cheese and mustard and they really compliment the soup.
I didn't like this soup. I guess I don't like how turnips taste. I didn't have enough turnips so I made the soup with equal amounts of turnips and potatoes - and I still felt it had a very strong taste. I won't make it again.
If you like turnips I think this recipe is for you. While I don't care for them, I am trying to be fair to the recipe.b I had a garden with too many turnips in it and needed to get rid of some, so I chose this recipe. I used 1/2 whole milk and 1/2 skim instead of 1/2 and 1/2, and I still think it turned out a little too thick, so I added some more milk. At that point, for all you turnip lovers, it was probably about 4 stars. However, I don't like turnips so I added some instant mashed potato flakes, milk and more sugar, and it was much better for me. I guess, I wouldn't try this unless you absolutely love turnips.
Yummy!! I didn't have quite enough turnips, so I added some celery to make up the volume. We ended up having this on a very hot day, so after tasting it hot and loving it, we decided to try it cold, and it was great that way too. I’m not sure which I liked better. This recipe is going into the file of foods I make every few months.
Excellent - I was a bit dubious at first but the smell and taste are heavenly! Highly recommended.
A hearty delight! A nice complement of spice and texture. (We used 1/4 tsp of cayenne).
A great way to use turnips. The carmalizing process is very important for the overall taste. My whole family, including, my infant son, enjoyed this soup.
This was delicious, even the kids liked it!
* Percent Daily Values are based on a 2,000 calorie diet.
Creamy Turnip With Paprika Soup
Serving Size: 1/8 of a recipe
Servings Per Recipe: 8
Amount Per Serving
** Calories: 140
** Calories from Fat: 92
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