Best Turnip Honey Roasted Garlic Soup Recipes

TURNIP, HONEY & ROASTED GARLIC SOUP

Steps:

• Melt butter in pot, add onions and cook gently for 10 min without coloring.
• Add carrots, potatoes, turnips, celery and stock to the pot. Bring to a boil, cover and simmer gently for 1 hour.
• Remove from stove and blend until smooth, return to the pot.
• Squeeze the roasted garlic from the skins, mash into a pulp and add to the soup with the honey.
• Season to taste and serve.

CREAMY TURNIP SOUP

Steps:

• Combine olive oil and onion in a medium saucepan and cook over medium heat until onion is tender.
• Meanwhile, dice turnips, potato, and apple into 1" cubes.
• Add all ingredients except cream to the saucepan. Bring to a boil, reduce heat to simmer and cook covered 12-14 minutes or until all vegetables are very tender.
• Using a hand blender or a regular blender*, blend until smooth (see notes for regular blender).
• Stir in cream and heat through for 2-3 minutes.
• Garnish with herbs and croutons if desired.

TURNIP, POTATO AND GARLIC SOUP

Steps:

• Heat the butter in a medium saucepan over medium heat. Add the shallots and cook, stirring, until soft, 3 to 5 minutes. Add the potato, minced garlic, rosemary and thyme sprigs, 1/2 teaspoon salt and a few grinds of pepper and cook, stirring, until the potatoes are well coated, 2 to 3 minutes. Pour in the broth and bring to a simmer.
• Add the turnips and remaining garlic cloves, bring back to a simmer and cook until the turnips and garlic are tender, about 20 minutes, adjusting the heat as needed to maintain a simmer. Remove from the heat, and cool at least 5 minutes. Remove and discard the rosemary and thyme and carefully puree until smooth with a handheld immersion blender or in 2 to 3 batches in a blender (do not fill the blender more than halfway full).
• Stir in the cream and reheat the soup if necessary. Adjust the consistency and seasoning with water, salt and pepper.
• Serve hot garnished with crispy fried shallots and parsley.
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ROASTED TURNIP SOUP WITH HONEY CREAM

Steps:

• Preheat oven to 425°F.
• Bring large pot of lightly salted water to boil. Blanch the turnips for 3 minute.
• Drain and rinse with cold water. Lightly towel dry the turnips.
• Toss turnips, onions, leeks, garlic and thyme in oil in a large bowl. Spread on a baking sheet or dish in a single layer. Roast in preheated oven for approximately 1 hour, stirring and turning every 15 minute or so until browned evenly.
• Place roasted vegetables in a soup pot. Add 3/4 cup of water to pan vegetables were roasted in, scrape bits and juices and add to soup pot.
• Add the stock, milk, cream and salt to pot. Bring almost to boil and partially cover. Reduce heat to simmer an cook for about 30 min or until turnips are quite tender. In a blender, puree the soup in batches.
• Strain through food mill or strainer to create creamy fine consistency.
• Serve with Honey Cream.
• Honey Cream: Mix ingredients from above together well.