Reviews (2)        Add Rating & Review             Martha Stewart Member     Rating: Unrated       07/21/2012   I haven't made this, but I just wanted to clarify; a white turnip is different from a regular turnip, which is different from a rutabaga. White turnips are just what they sound like. They don't have any rosy hue at the top like a normal turnip. They are much sweeter and much less bitter. WinterGal, this may have been your problem.         Martha Stewart Member     Rating: Unrated       01/19/2011   I followed this recipe exactly and could not get over how bitter the flavor was. I quickly added another potato with no success. The next day I purchased two medium-sized turnips, sliced them, cooked them, pureed them and added to only half the soup with milk. It was a marked improvement and even better with a drizzle of white truffle oil and a dollop of sour cream. Would I make this again? NEVER.

Back to White Turnip Soup All Reviews for White Turnip Soup - of Reviews Reviews: Most Helpful Most Helpful Most Positive Least Positive Newest

Gallery Recipe Summary Servings: 8

Ingredients Ingredient Checklist 6 tablespoons unsalted butter 2 leeks, white part only, chopped 1 pound Idaho potatoes, peeled and diced 1 1/2 pounds white turnips, peeled and diced 2 tablespoons all-purpose flour 3 quarts Homemade Chicken Stock Homemade Chicken Stock, or canned low-sodium chicken broth, skimmed of fat Salt and freshly ground black pepper 1/2 cup heavy cream 4 large egg yolks Star-shaped croutons, for garnish (optional) 1 black truffle, shaved, for garnish (optional)

Gallery

Recipe Summary Servings: 8

Recipe Summary Servings: 8

Recipe Summary

Servings: 8

Servings: 8

8

Ingredients

Ingredients

  • 6 tablespoons unsalted butter 2 leeks, white part only, chopped 1 pound Idaho potatoes, peeled and diced 1 1/2 pounds white turnips, peeled and diced 2 tablespoons all-purpose flour 3 quarts Homemade Chicken Stock Homemade Chicken Stock, or canned low-sodium chicken broth, skimmed of fat Salt and freshly ground black pepper 1/2 cup heavy cream 4 large egg yolks Star-shaped croutons, for garnish (optional) 1 black truffle, shaved, for garnish (optional)

Directions

Melt 4 tablespoons butter in a large pot over medium heat. Add leeks, and cook until soft, about 5 minutes. Add potatoes and turnips, stirring to combine. Cover, and cook for about 10 minutes. Sprinkle flour over vegetables, stir to cover evenly, and cook for 1 minute. Add stock, season with salt and pepper to taste, and simmer until vegetables are tender, about 20 to 30 minutes.

With a slotted spoon, remove vegetables from pot, and place them in a food mill. Puree vegetables, and return them to pot. In a small mixing bowl, whisk together heavy cream and yolks. Temper egg mixture by adding 2 cups of soup to the bowl, stir to combine. Add egg-soup mixture to soup pot, and stir to combine. Bring to a simmer, and serve garnished with croutons and truffle shavings.

Reviews (2)

 Add Rating & Review     

   Martha Stewart Member     Rating: Unrated       07/21/2012   I haven't made this, but I just wanted to clarify; a white turnip is different from a regular turnip, which is different from a rutabaga. White turnips are just what they sound like. They don't have any rosy hue at the top like a normal turnip. They are much sweeter and much less bitter. WinterGal, this may have been your problem.         Martha Stewart Member     Rating: Unrated       01/19/2011   I followed this recipe exactly and could not get over how bitter the flavor was. I quickly added another potato with no success. The next day I purchased two medium-sized turnips, sliced them, cooked them, pureed them and added to only half the soup with milk. It was a marked improvement and even better with a drizzle of white truffle oil and a dollop of sour cream. Would I make this again? NEVER.

Reviews (2)

Add Rating & Review

Add Rating & Review

  Martha Stewart Member     Rating: Unrated       07/21/2012   I haven't made this, but I just wanted to clarify; a white turnip is different from a regular turnip, which is different from a rutabaga. White turnips are just what they sound like. They don't have any rosy hue at the top like a normal turnip. They are much sweeter and much less bitter. WinterGal, this may have been your problem.  

  Martha Stewart Member     Rating: Unrated       01/19/2011   I followed this recipe exactly and could not get over how bitter the flavor was. I quickly added another potato with no success. The next day I purchased two medium-sized turnips, sliced them, cooked them, pureed them and added to only half the soup with milk. It was a marked improvement and even better with a drizzle of white truffle oil and a dollop of sour cream. Would I make this again? NEVER.  

 Martha Stewart Member

Rating: Unrated 07/21/2012

I haven’t made this, but I just wanted to clarify; a white turnip is different from a regular turnip, which is different from a rutabaga. White turnips are just what they sound like. They don’t have any rosy hue at the top like a normal turnip. They are much sweeter and much less bitter. WinterGal, this may have been your problem.

Rating: Unrated

Rating: Unrated 01/19/2011

I followed this recipe exactly and could not get over how bitter the flavor was. I quickly added another potato with no success. The next day I purchased two medium-sized turnips, sliced them, cooked them, pureed them and added to only half the soup with milk. It was a marked improvement and even better with a drizzle of white truffle oil and a dollop of sour cream. Would I make this again? NEVER.

All Reviews for White Turnip Soup

  • of Reviews Reviews: Most Helpful Most Helpful Most Positive Least Positive Newest

All Reviews for White Turnip Soup

  • of Reviews

    Reviews: Most Helpful Most Helpful Most Positive Least Positive Newest

Reviews: Most Helpful

Most Helpful     Most Positive     Least Positive     Newest