Best White Turnip Soup Recipes
TORTELLINI, WHITE BEAN, AND TURNIP GREENS SOUP RECIPE
This recipe comes together in a snap and makes a delicious and comforting dinner for a cold winter night. Start by sautéing yellow onion, celery, carrot, and garlic. The ingredient list calls for six cups of roughly chopped turnip greens. At first look, it will appear to be far more than needed, but add the greens in two batches and they'll quickly wilt and cook down. Vegetable broth, cannellini beans, and a can of diced tomatoes with Italian spices are added next. To keep this recipe quick and easy, we opted for refrigerated cheese tortellini. Once the tortellini is added to the soup, it will only take about 4 minutes to cook. Before serving, top each bowlful with Parmesan. We love serving this hearty soup with a thick slice of crusty French bread. This recipe makes 4 servings, but can easily be doubled to serve a larger family or for casual entertaining. Soup is the original one-pot meal. Throw the ingredients in, let it cook, and enjoy. There's nothing more comforting when the weather outside is frightful than a big pot of warm and satisfying soup. This recipe is no exception. If you're looking for comfort food fast, our Turnip Green, White Bean, and Tortellini Soup is a winner.
Provided by @MakeItYours
Number Of Ingredients 11
Steps:
- Heat oil in a Dutch oven over medium. Add onion, celery, carrot, and garlic, and cook, stirring often, until onion is tender and celery and carrot are almost tender, about 8 minutes. Add turnip greens, in 2 batches, stirring until wilted after each addition. Stir in broth, beans, and tomatoes, and bring to a boil over medium-high. Add tortellini, and cook until pasta is tender, about 4 minutes. Top with Parmesan.
WHITE TURNIP SOUP
This recipe is adapted from the classic French frenseuse, a turnip and potato soup enriched with egg yolks and heavy cream. Select turnips with firm, unblemished flesh. The addition of a few shavings of fresh black truffle, and a star-shaped crouton makes this an unforgettable course.
Provided by Martha Stewart
Categories Food & Cooking Soups, Stews & Stocks Soup Recipes
Number Of Ingredients 11
Steps:
- Melt 4 tablespoons butter in a large pot over medium heat. Add leeks, and cook until soft, about 5 minutes. Add potatoes and turnips, stirring to combine. Cover, and cook for about 10 minutes. Sprinkle flour over vegetables, stir to cover evenly, and cook for 1 minute. Add stock, season with salt and pepper to taste, and simmer until vegetables are tender, about 20 to 30 minutes.
- With a slotted spoon, remove vegetables from pot, and place them in a food mill. Puree vegetables, and return them to pot. In a small mixing bowl, whisk together heavy cream and yolks. Temper egg mixture by adding 2 cups of soup to the bowl, stir to combine. Add egg-soup mixture to soup pot, and stir to combine. Bring to a simmer, and serve garnished with croutons and truffle shavings.
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