If you sowed a crop of turnips during the summer, you may be looking forward to harvesting them over the next few weeks. So we thought you may enjoy our recipe for creamy turnip soup. Nutritious, delicious and just perfect for a cold autumn day.
2 large turnips, peeled and chopped
1 large onion peeled and chopped
1 large potato, peeled and chopped
1 litre of warm vegetable stock 1 bay leaf
Freshly grate nutmeg, salt and pepper to taste
200 mls of single cream
In a large casserole, melt the butter over a medium heat.
Add chopped turnips, onion and potato.
Cook, stirring occasionally, for 5 to 7 minutes, until onion is tender and translucent but not golden.
Add the vegetable stock, bay leaf and seasoning.
Simmer gently for 20 to 30 minutes, until vegetables are soft, stirring occasionally.
Remove from the heat, remove the bay leaf and puree the soup mixture with a blender.
Stir in the cream and simmer gently for a few minutes, until warmed through. Do not boil.
Remove from the heat, serve and enjoy!