A pureed vegetable soup can be an impressive, easy and affordable first course for an elegant dinner, or even a light dinner on its own with salad and bread.
Ingredients
- 2 tablespoons olive oil
- 1 ½ pounds peeled turnip bulbs, not the leafy tops, cut into 1-inch chunks
- 1 large onion, cut into large dice
- 1 tablespoon butter
- 1 pinch sugar
- 3 large garlic cloves, thickly sliced
- 2 teaspoons paprika
- 1 teaspoon dried thyme leaves
- 1/8 teaspoon cayenne pepper
- 3 cups chicken broth, homemade or from a carton or can
- 1 ½ cups half-and-half (or whole milk)
- Salt and freshly ground pepper, to taste
- Garnish: shallot crisps*
Directions
Step 1
Heat oil over medium-high heat in a large, deep saute pan until shimmering.
Step 2
Add turnips, then onion; saute, stirring very little at first, then more frequently, until vegetables start to turn golden brown, 7 to 8 minutes.
Step 3
Reduce heat to low and add butter, sugar and garlic; continue cooking until all vegetables are a rich spotty caramel color, about 10 minutes longer.
Step 4
Add paprika, thyme and cayenne pepper; continue to saute until fragrant, 30 seconds to 1 minute longer.
Step 5
Add broth; bring to a simmer over medium-high heat. Reduce heat to low and simmer, partially covered, until turnips are tender, about 10 minutes.
Step 6
Using an immersion blender or traditional blender, puree until very smooth, 30 seconds to 1 minute. (If using a traditional blender, vent it either by removing the lid's pop-out center or by lifting one edge of the lid. Drape the blender canister with a kitchen towel. To 'clean' the canister, pour in a little half-and-half, blend briefly, then add to the soup.)
Step 7
Return to pan (or a soup pot); add enough half-and-half so the mixture is souplike, yet thick enough to float garnish. Taste, and add salt and pepper if needed. Heat through, ladle into bowls, garnish and serve.
Tips
*Heat 2 Tbs. butter and 1 Tb. olive oil in a small skillet over medium heat. Add 2 large shallots, peeled and thinly sliced. Fry, stirring, until golden, 8 to 10 minutes. Drain.
Nutrition Facts (per serving)
Nutrition Facts | |
---|---|
Servings Per Recipe 8 | |
Calories 140 | |
% Daily Value * | |
Total Fat10g | 13% |
Saturated Fat5g | 24% |
Cholesterol21mg | 7% |
Sodium88mg | 4% |
Total Carbohydrate11g | 4% |
Dietary Fiber2g | 8% |
Total Sugars4g | |
Protein3g | |
Vitamin C21mg | 105% |
Calcium87mg | 7% |
Iron1mg | 4% |
Potassium281mg | 6% |
*Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
**Nutrient information is not available for all ingredients. Amount is based on available nutrient data.
(-) Information is not currently available for this nutrient.If you are following a medically restrictive diet, please consult your doctor or registered dietitian before preparing this recipe for personal consumption.
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source by allrecipe
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