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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. 7, 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: 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


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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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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


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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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Reviewed: Apr. 30, 2005

A hearty delight! A nice complement of spice and texture. (We used 1/4 tsp of cayenne).

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T4NOT


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Reviewed: Jan. 3, 2005

Excellent - I was a bit dubious at first but the smell and taste are heavenly! Highly recommended.

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GRANDMADIG


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Creamy Turnip With Paprika Soup

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Dietitian Christine

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strudelclaudo

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AMYJEANB

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Honey Pie

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chiquita632000

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Yummum

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CANDUS_P

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Faith W.

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gardengirl

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BBOMB

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VARUCADARLING

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T4NOT

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GRANDMADIG

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