Creamy Turnip Soup
In nearby Wardsboro, Vermont, they have a fall festival where one of the entrees is this delicious soup. Reheats wonderfully in a slow cooker! —Liz Wheeler, Wilmington, Vermont
Ingredients
- 2 tablespoons butter
- 1 medium onion, chopped
- 3 garlic cloves, minced
- 1/2 cup white wine or reduced-sodium chicken broth
- 3 pounds turnips, peeled and cut into 1-inch cubes
- 1 carton (32 ounces) reduced-sodium chicken broth
- 1 medium potato, peeled and cubed
- 1 cup half-and-half cream
- 1/2 teaspoon salt
- 1/2 teaspoon ground nutmeg
- 1/2 teaspoon olive oil
- 3 cups fresh baby spinach
Reviews
If you don't like turnips, this might not be the soup for you. We, however, are turnip lovers and this soup was fantastic! I cooked it in the crock pot on high for 5 hours and it was great! My 9 and 10 year old practically licked their bowls clean and were happy to have leftovers. I was very happy we were blessed with a ton of turnips in our garden this year because this recipe will be used again and again!
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It was a good recipe to make since we had an abundance of turnips this year but I would not go to the store to purchase the ingredients just to make the soup.
I saw the picture and decided to try something new (turnips.) It was awful. It had a strong, bitter aftertaste. I tried adding salt to counteract the bitterness but that only improved it slightly. We choked it down but I definitely would not make it again.
Fantastic! I ate a whole pot over a cold weekend kind of like potato soup
I love trying new soups, this was not a good one. I wouldn't waste your time. Sorry to the creator of the recipe! It just wasn't for me.
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