Reviewed: Oct. 17, 2009

This was a tasty soup. I changed the directions by cooking the turnip and onions, let cool, and then pureeing with the half and half. I tasted the results prior to all the seasonings. I would like to state that I liked the soup plain. I continued with seasoning the soup and it didn't taste as good. Served with "Pollo Mediteranean," "Roasted Vegetable Medley," and "Steamed Radishes."

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JOSEPHINE aka SPITFIRE FOODIE

Living In: Kingwood, West Virginia, USA

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Reviewed: Oct. 10, 2009

I did use cream instead of milk. This was very tasty good soup

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Desiree

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Reviewed: Sep. 13, 2009

A great soup if you like the taste of turnips. A lot of work but a delicious soup in the end. Much better if you use half and half rather than milk.

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RedApple

Cooking Level: Expert

Living In: Kitchener, Ontario, Canada

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Reviewed: Jul. 1, 2009

Great flavor! This is a nice, comforting soup that would be perfect on a chilly fall day. The paprika and cayenne give it a subtle heat, and the texture is wonderful. I subbed coconut milk for cream, and used veg broth--otherwise, I followed the recipe exactly. The crispy shallots really add to it, but it's still delicious without. A definite keeper!

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KymInNM

Cooking Level: Intermediate

Home Town: Central Point, Oregon, USA

Living In: Santa Fe, New Mexico, USA

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Reviewed: Feb. 6, 2009

This was a great success! I made this with 1 lb. of turnips and 1 lb. of carrots because I needed to use up some things. I did not make the shallots and it was still wonderful, I served it with french bread which soaked up the soup nicely. This was an easy recipe, I didn't even have to shop for ingredients, and so much fun to make. I prepared the ingredients for the later steps while it sauteed. Can't wait to make it again and experiment with other veggies.

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Jess D.

Cooking Level: Intermediate

Home Town: Milledgeville, Georgia, USA

Living In: Louisville, Georgia, USA

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Reviewed: Jan. 30, 2009

Wow! Great recipe. I had to alter the time it took to reach each step. This recipe is for those who can be patient with the results of each step. Great flavor, love it! I am amazed and inspired by the richness and complex flavors with such a low fat content.

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K-Jean

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Reviewed: Jan. 12, 2009

as huge a lover as i am of turnips, this was actually my first time attempting turnip soup, and i wasn't disappointed. this was really delicious. i've made it twice, both times not needing to use the full amount of milk suggested, and also adding some fresh cream. i think the 2nd time i made it turned out better, the onions and turnip caramelised better and the consistency was perfect. the crisped shallots really do add to the flavour. i served it with warm dark brown crusty baguette and herb butter.

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rua

Cooking Level: Expert

Home Town: Kilkenny, County Kilkenny, Ireland

Living In: Amsterdam, Noord-Holland, Netherlands

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Reviewed: Nov. 27, 2008

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.

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Chef4Six

Cooking Level: Intermediate

Home Town: Monsey, New York, USA

Living In: Staten Island, New York, USA

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Reviewed: Feb. 4, 2008

Delicious! I used about half turnips and half yukon gold potatoes cause that's what I had. And I used 1 cup half/half and 1/2 cup skim milk. MMMMMMM

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Dietitian Christine

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Reviewed: Jan. 5, 2008

I've tried many recipes from this site and none have ever tasted this bad. (And I like turnips)

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strudelclaudo

Cooking Level: Expert

Home Town: Munich, Bayern, Germany

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Reviewed: Dec. 8, 2007

This soup is fabulous! A hint of spicy with a touch of creamy, it is wonderfully warming. It has become a seasonal staple in my house.

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leeellen

Cooking Level: Expert

Home Town: Portsmouth, Virginia, USA

Living In: Durham, North Carolina, USA

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Reviewed: Nov. 13, 2007

I generally hate turnips, so it surprised me that I really like the way they came out in this soup. I'll be making this one again...

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AMYJEANB

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Reviewed: Jul. 24, 2007

We liked this soup. All the spices are just enough so you hardly know the turnips are there. Thanks

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Honey Pie

Cooking Level: Expert

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Reviewed: Apr. 12, 2007

We had this soup for dinner and it was a little too sweet for us. Other than that, it was very good and very easy to prepare.

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chiquita632000

Cooking Level: Intermediate

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Reviewed: Mar. 24, 2007

Really good. I used frozen diced turnip and it was fine. I also halved the oil, subbed becel for butter, 1% for cream, and garnished with pumpkin seeds (reducing unnecessary fat but maintaining the crunch, as well as adding good fat and extra nutrients.) Probably could add other vegs as well. Good recipe.

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Yummum

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Reviewed: Dec. 5, 2006

This is a wonderful soup with really great flavor. I did add some potatoes and basil, but I have been eating it every single day since I made it and I am still not tired of it. Great soup!

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CANDUS_P

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Reviewed: Jun. 24, 2006

This was delicious, even the kids liked it!

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Faith W.

Cooking Level: Expert

Home Town: Spring Arbor, Michigan, USA

Living In: Providence, Rhode Island, USA

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Reviewed: Mar. 31, 2006

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.

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gardengirl

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Reviewed: Aug. 5, 2005

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.

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BBOMB

Cooking Level: Intermediate

Home Town: Bellevue, Washington, USA

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Reviewed: Jul. 20, 2005

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.

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VARUCADARLING

Cooking Level: Expert

Living In: Glendale Heights, Illinois, USA

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Creamy Turnip With Paprika Soup

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