Print Cream of potato and turnip soup
Turnips have a mild taste and silkiness that's ideal for soups. This is good either left in rustic chunks or liquidised. It's best served with crusty bread and some olive oil. A couple of leeks would make a good addition to this if you had them in your veg box.
Ingredients
- 100g onions
- 200g turnips
- 200g potatoes
- 50g butter
- 50g plain flour
- 1 litre stock
- Sprig rosemary
- 60ml cream
- Salt & pepper
Method
- Slice the onions and dice the turnips and potatoes into 5mm cubes. Gently cook for 2 minutes in the butter in a large saucepan. Mix in the flour and cook gently for another 2 minutes.
- Heat the stock in a separate pan until it is just beginning to simmer, then add to the vegetable mixture. Bring to the boil adding seasoning to taste. Add the sprig of rosemary in a muslin bag - easier to fish out when you liquidise the soup.
- Simmer for about 45 minutes, skimming the surface as necessary.
- This soup can now be eaten either as it comes, chunky style or liquidised to make a smoother soup. If making a smoother soup, liquidise and return to the pan, heat to a simmer and add the cream. Adjust the seasoning to taste. Serve immediately.
