A Rich Root and Cheese Soup for a Cold June Day

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Jessi Jams 5

"Adapted from Tender by Nigel Slater."
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6 servings
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Original recipe yields 6 servings



  • Prep

  • Cook

  1. Chop up 1 onion. Melt 4 TBS butter in a large heavy pot, then sauté the onion for 5 minutes.
  2. Cut 1 bunch of Tokyo Cross Turnips into small cubes. Add to the butter along with 4 minced garlic scapes. Cook over medium heat with the lid on for 8-10 minutes, until the vegetables are golden around the edges.
  3. Sprinkle 2 TBS flour into the pot, along with ½ tsp of dried red chili flakes (optional) and ½ tsp of turmeric. Cook for 3 minutes, then add 4 cups vegetable or chicken stock, stir well and cover.
  4. Cook over low heat for about 20 minutes until vegetables are soft.
  5. Pour into a blender and whiz up.
  6. Add ½ cup cream, 2 TBS grainy mustard, sea salt and freshly ground black pepper.
  7. Dice 4 ounces extra sharp cheddar or Gruyere into small cubes.
  8. Put the cheese into 4 bowls, than ladle the soup over and top with some finely chopped chives and/or flat leaf parsley.
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