Perfect for cold winter days!
The white turnip is white and purple and its taste is similar to the rutabaga, but with a more delicate flavor. The wonderful thing about the white turnip is the fact that it preserves for a very long period of time in the refrigerator. In this recipe, if you are unable to find a white turnip at the market, it can be replaced with a rutabaga.
INGREDIENTS FOR 6 PORTIONS
- Butter
- 2 cups white turnips or rutabagas peeled and chopped
- 1 potato peeled and chopped
- 1 medium carrot, peeled and grated
- 1 chopped onion
- 1 tbsp. flour
- 5 cups chicken broth
- 1 bay leaf
- ½ tsp. nutmeg
- Salt and pepper
- ¾ cup light cream
PREPARATION
In a large saucepan, melt the butter over medium heat. Add turnips, onion and potato while stirring occasionally, cook for 5 to 7 minutes or until onion is tender and translucent, but not browned. Remove vegetables from pan and set aside.
Remove pan from heat and stir in flour and butter until it forms a smooth paste. Gradually add chicken broth, stirring constantly. Cook 3 minutes until the mix thickens slightly.
Add vegetables to saucepan and add salt, pepper, bay leaf and nutmeg. Reduce heat and simmer 20-30 minutes or until the vegetables are tender, stirring occasionally.
Remove from heat, discard bay leaf, and puree the soup in a blender.
Add soup back to saucepan and simmer over low heat. Stir in cream and cook 4 minutes. Do not boil.
To serve, pour the soup into bowls, sprinkle with grated carrot and enjoy.