Ingredients and Weight:
- 3 pounds turnips, peeled and diced
- 1 medium onion, chopped
- 4 cups chicken stock or unsalted vegetable broth
- 1 teaspoon dried thyme
- 1/2 teaspoon salt
- 1/4 teaspoon black pepper
- 2 tablespoons olive oil
- 1 tablespoon butter
- 1/4 cup heavy cream
- 1/4 cup grated Parmesan cheese
Preparation Time:
Cooking Time:
Difficulty Level:
Preparation Method Steps:
- In a large pot or Dutch oven, heat olive oil and butter over medium heat.
- Add onion and sauté until softened, about 5 minutes.
- Add turnips, thyme, salt, and pepper. Cook for 5 minutes more, stirring occasionally.
- Pour in chicken stock or broth. Bring to a boil, then reduce heat and simmer for 20 minutes or until turnips are tender.
- Using an immersion blender or regular blender, purée the soup until smooth. (If using a regular blender, be sure to cool the soup slightly before blending.)
- Stir in heavy cream and Parmesan cheese. Taste and adjust seasonings if necessary.
Nutritional Information:
- Calories: 120
- Fat: 5g
- Protein: 5g
- Carbohydrates: 15g
- Dietary Fiber: 3g
Dish Characteristics:
- Creamy and flavorful
- Warm and comforting
- Perfect for a cold night
User Comments:
- "This soup is simply divine! The turnips are so flavorful and the Parmesan cheese adds a touch of elegance."
- "I loved the subtle hint of thyme in this dish. It really elevates the flavors."
- "I'm not usually a fan of turnips, but this soup has changed my mind. It's so delicious and satisfying."
Special Precautions and Tips:
- If you don't have an immersion blender, you can cool the soup slightly and then purée it in a regular blender. Be sure to cover the blender lid with a towel while blending to prevent hot soup from splattering.
- You can also add other vegetables to this soup, such as carrots, celery, or potatoes.
- To make the soup vegan, substitute vegetable broth for chicken stock and omit the heavy cream and Parmesan cheese.