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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Reviewer:

leeellen

Cooking Level: Expert

Home Town: Portsmouth, Virginia, USA

Living In: Durham, North Carolina, USA

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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Reviewer:

AMYJEANB

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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Reviewer:

Honey Pie

Cooking Level: Expert

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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Reviewer:

chiquita632000

Cooking Level: Intermediate

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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5 users found this review helpful

Reviewer:

Yummum

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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3 users found this review helpful

Reviewer:

CANDUS_P

Reviewed: Jun. 24, 2006

This was delicious, even the kids liked it!

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8 users found this review helpful

Reviewer:

Faith W.

Cooking Level: Expert

Home Town: Spring Arbor, Michigan, USA

Living In: Lansing, Michigan, USA

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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Reviewer:

gardengirl

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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16 users found this review helpful

Reviewer:

BBOMB

Cooking Level: Intermediate

Home Town: Bellevue, Washington, USA

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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16 users found this review helpful