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Humble White Turnip Soup

December 13, 2013 by Valerie Lugonja 8 Comments

Root Vegetable Comfort

Humble White Turnip Soup

Vanja surprised me with a trip to Montreal for my 50th birthday. That was an August a year or two or few ago. Wandering around old Montreal one brisk summer evening, we came upon a rustic Eastern European restaurant. Wooden tables. Benches. Communal seating. Low ceilings, a piano and the food smelled like home. Anyone know the name? I so wish I could recall it. We ordered a three course meal and the soup that arrived was nondescript visually. Just beige. Beige. Yet, the texture was of velvet. The flavour familiar. Soothing. Warm. What was it? I could not identify it, yet I knew it well.

Humble White Turnip Soup

I was surprised when the waitress revealed that it was a White Turnip Soup. It was not strong in flavour as I would expect a turnip soup to be. Yet, why would I expect that. I usually eat rutabaga, not white turnip. I didn’t remember ever eating white turnip. I certainly saw it often enough, yet grandma grew the rutabaga so that is what we ate. It was bigger. Maybe she liked it better? Mom had told me once that the white turnip was too watery and not as flavourful as the rutabaga. Yet, I was enjoying the most lush bowl of humble homey white turnip soup in old town Montreal that was unforgettable. Unforgettable? Yes. I have always wanted to replicate that soup. It was a moment in time that was that pleasurable.

Humble White Turnip Soup

Success! This simple basic White Turnip Soup recipe is identical to the one in my memory that both Vanja and I relished that night in Montreal. We were hungry from exploring nooks and crannies within the old town, and ready for nourishment and a reprieve from the adventures of the day. Yet, at our home dinner table, served this soup by the “oh, so triumphant moi”, Vanja turned up his not-so-little-nose, pushed it away, and grunted a barely audible, “nah” as he shook his head profusely.

Hrumph!

Mom liked it. Dad loved it. I know this soup was so similar to that one in old town Montreal. Possibly, identical. But, alas, it doesn’t matter. We were no longer there. We are here. A few years later, and there was Quick Chicken in Wine warming on the burner. He would have nothing to do with this bowl of nondescript beige soup.

Humble White Turnip Soup

It is so peculiar how I yearned to recreate a moment in time that wasn’t even on his radar. Or, anywhere within his compass of desire. I suppose serving this soup on an evening that mom and dad were over for dinner may not have been the proper setting, yet I was all too aware that he may not like this White Turnip Soup “here and now”.

Humble White Turnip Soup

Mom and dad went home happily with a quart, and I enjoyed the remainder over the next couple of days. Reheated. Alone. The winter wind blowing gusts of snow through the trees and against the window pane. It is so cold outside. And here? Sipping this humble bowl of White Turnip Soup it is home as it should be. Warm. Humble. And so satisfying.

Humble White Turnip SoupHumble White Turnip SoupHumble White Turnip SoupHumble White Turnip SoupHumble White Turnip SoupHumble White Turnip Soup

Simple. Chop and sauté the aromatics (garlic and onion), add chopped turnips, potato and broth. Cook for 12 minutes, pureé, season, add cream and greens.

Humble White Turnip SoupHumble White Turnip Soup

Humble White Turnip Soup
Print

Humble White Turnip Soup

Makes two quarts of turnip soup. The humble turnip can be overlooked and underrated. If you're not already a fan of this flavorful root vegetable, this classic turnip soup might surprise you as it is so simple to make, delicious, nutritious and definitely economical.
Course Soup
Cuisine Canadian
Prep Time 10 minutes
Cook Time 12 minutes
Total Time 22 minutes
Servings 6 -8
Author Valerie Lugonja

Ingredients

  • 900 g baby turnips , with greens attached
  • 1 potato or 200g potato
  • 30 g unsalted butter
  • 1 medium onion , peeled and quartered
  • 2-3 cloves garlic
  • 1 litre chicken stock
  • Kosher salt , to taste
  • Freshly ground pepper , to taste

Instructions

  1. Cut turnips into cubes, about ½ inch to 1 inch thick, depending on diameter
  2. Peel potato; cube as turnips
  3. In heavy-bottomed soup pot, heat butter over a low-to-medium heat; add onion, garlic and turnips
  4. Cook 2-3 minutes, stirring continuously; add stock and potato
  5. Increase heat to medium-high and bring to a boil, hen lower heat and simmer for 15 minutes until turnips and potatoes can be pierced with a knife (Don't let them get mushy)
  6. Meanwhile, wash and dry reserved turnip greens; finely chop and sauté in a pan with a little oil or butter until tender and wilted
  7. Season with Kosher salt
  8. Remove soup from heat; purée in blender, working in batches, if necessary
  9. Return puréed soup to pot; bring to a simmer, adding more broth or stock to adjust thickness, if necessary
  10. Stir ¼ cup cream into soup
  11. Stir in sautéed greens or garnish each bowl of soup with a cluster of greens in the middle
  12. Season to taste; serve immediately

Instructions with the Thermomix:

  1. Trim the greens off the turnips and reserve about a cup of the greens; wash, dry and finely chop greens
  2. Sauté in TM bowl with 10g butter for 1 minute, 100C at speed 2; season with Kosher salt and set aside
  3. Cut turnips into cubes to cook evenly; cube potato as turnips
  4. Scale onion and garlic into TM bowl; mince for 3 seconds, speed 5
  5. Scale butter and wine, if using, into TM bowl; saute aromatics for 2 minutes at 100C
  6. Scale turnip, potato, and stock into the TM bowl; boil soup at 100C for 12 minutes, speed 2
  7. Purée for 30 seconds, speed 0-10, or until velvet in texture (may need to do it twice)
  8. Add broth, if needed to adjust texture; stir 100g cream into soup; season to taste
  9. Place cluster of sautéed turnip greens into center of each bowl; serve immediately

Recipe Notes

Note: The soup can be thickened with rice instead of potato. Just substitute about 1/3 cup of uncooked rice for the potato, and simmer the soup until the rice is soft.

 

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Filed Under: Soups and Stocks, Thermomix® Soups, Winter Tagged With: Chicken Stock, Garlic, Onion, White turnips

About Valerie Lugonja

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Educator, Writer, Gardener and Traveler who believes in buying and eating locally, and most importantly cooking at home! As a brand new Gramsy, so be prepared to hear a lot about this new role in her life!
Please connect with Valerie to buy a Thermomix Machine!

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Comments

  1. Dale Rogerson says

    December 13, 2013 at 8:50 pm

    Oh, that sounds divine. And funny because tonight my mother-in-law was over and I made a celeriac-leek-potato soup (our soups look similar!) and hubby was not overly fond of if. Heaven forbid I introduce him to a new root veg!

    Reply
    • Valerie Lugonja says

      December 15, 2013 at 3:19 pm

      Sometimes the best dishes are not pretty! That sounds yummy!
      🙂
      V

      Reply
  2. Helene says

    December 14, 2013 at 8:13 am

    I usually roast the turnips to eat them on their own. Must be so nice in a soup.

    Reply
    • Valerie Lugonja says

      December 15, 2013 at 3:21 pm

      That would be delicious, too – leftovers in a soup!
      🙂
      V

      Reply
  3. Simona says

    January 1, 2014 at 3:28 pm

    This is an inspiring soup: I love baby turnips and the greens too. Happy New Year!

    Reply
    • Valerie Lugonja says

      January 2, 2014 at 1:42 am

      Happy New Year to you, Simona!
      I am so pleased you found this soup inspiring as it is on the “most likely to get overlooked” list, yet definitely a favourite of mine.
      🙂
      Valerie

      Reply
  4. irene says

    February 10, 2019 at 4:45 pm

    the restaurant is Stash’s

    Reply
    • Valerie Lugonja says

      February 11, 2019 at 9:44 pm

      Thank you, Irene!
      Hugs,
      Valerie

      Reply

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