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Turnip Soup

a bowl of turnip soup with parsley on a table in a white bowl
Photo Credit
Jennifer Keating
Written By: The Old Farmer’s Almanac Editors The Almanac Editors and Staff
Yield
Serves 6
Category
Soups, Stews, Chowders
Course
Soup
Preparation Method
Simmer
Sources
Soups, Chowders, and Stews

Looking for a delicious cup of soup to warm your belly (and your soul)? This turnip soup combines fresh veggies from the garden for a quick soup that is fantastic both hot and cold. With carrots, potatoes, and turnips, this filling meal is chockfull of your favorite root vegetables.

Ingredients
1/2 white turnip, peeled and chopped
1 carrot, peeled and chopped
1 potato, peeled and chopped
1-1/2 quarts beef stock
1/2 cup cream
1 egg yolk
Salt and pepper to taste
Chopped parsley

Instructions

  1. Combine turnip, carrot, potato, and stock in a soup kettle. 
  2. Bring just to a boil, reduce heat, and simmer, partially covered, for 30 minutes or until the turnip is tender. 
  3. Press vegetables and liquid through a food mill. 
  4. Return mixture to kettle and heat. 
  5. In separate bowl combine cream and egg yolk and beat lightly. 
  6. Add 1/2 cup hot soup liquid to cream mixture and blend with whisk. 
  7. Return mixture to kettle. Stir until smooth. Season with salt and pepper. 
  8. Garnish with chopped parsley and a dash of creme fraiche.

About The Author
The Old Farmer’s Almanac Editors

The Old Farmer’s Almanac Editors

The Almanac Editors and Staff

Under the guiding hand of its first editor, Robert B. Thomas, the premiere issue of The Old Farmer’s Almanac was published in 1792 during George Washington’s first term as president.Today, the Almanac...
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