Ingredients and Weight:
- 4 large turnips (about 1 pound), peeled and cut into chunks
- 2 tablespoons of olive oil
- 1 cup of heavy cream
- 1 teaspoon of paprika
- 2 cups of chicken broth or vegetable broth
- Salt and pepper to taste
- Fresh herbs such as basil or thyme (optional)
Preparation Time:
- Preparation Time: 20 minutes
- Cooking Time: 40 minutes
Difficulty Level:
Level 3 (Moderate difficulty)
Preparation Method Steps:
- Preheat the oven to 375°F.
- In a large pot, boil the turnip chunks in water until tender. Drain and set aside.
- In a separate pan, heat the olive oil and add the paprika, cooking for a minute to release the flavor.
- Add the heavy cream and chicken broth or vegetable broth, and bring to a boil.
- Add the cooked turnips and let them simmer in the soup for 15 minutes.
- Season with salt and pepper, and add fresh herbs if desired.
- Serve hot in soup bowls.
Nutritional Information:
(Please note that these values may vary depending on the exact ingredients used.)
- Calories: Approximately 300 calories per serving (assuming a 2-cup serving size)
- Fat: 24g
- Carbohydrates: 18g
- Protein: 5g
Dish Characteristics:
- The creamy texture of the soup comes from the combination of heavy cream and cooked turnips.
- The paprika adds a slight spicy kick to the soup, which is balanced by the sweetness of the turnips.
- This dish is comforting and hearty, perfect for colder weather or a hearty meal.
User Comments:
- "The combination of turnip and paprika was unexpected but absolutely delicious!" - John Doe
- "This soup is so creamy and rich, I can't get enough of it!" - Jane Smith
- "A unique dish that I would definitely make again." - Michael Johnson
Special Precautions and Tips:
- Be sure to peel and thoroughly wash the turnips before cooking to remove any impurities or dirt.
- Adjust the amount of paprika according to your preference for spice level.
- If you want to make this dish vegetarian, use vegetable broth instead of chicken broth.
