Recipe: Turnip Soup...You Might Like It

The folks here at 107 are not the biggest fans of turnips but they are so easy to grow. I love growing turnips so I had to come up with a recipe that my family would eat!

Here is a turnip recipe for all those turnip haters out there. Give it a try, you  might like it!

Turnip greens are good but so are the tubers!

Turnip Soup

  • 8 cups turnips, scrubbed well and cut into uniform bite-size pieces
  • 6 medium red potatoes, scrubbed well and cut into uniform bite-size pieces
  • 2 large yellow onions, coarsely chopped (use a couple of shallots too if you like)
  • 8 stalks celery, coarsely chopped
  • 3 or 4 tablespoons extra virgin olive oil
  • 4 tablespoons butter, melted
  • 3 tablespoons mayonnaise or aïoli or vegannaise (can be omitted if you prefer)
  • 2 cups heavy cream
  • 4 cups chicken stock (or water or veggie stock)
  • Freshly ground black pepper, to taste
  • Salt, to taste
  • Celery seeds, start with 1 teaspoon then to taste
  • Cayenne pepper, start with 1/8 teaspoon then to taste
  • Thyme, start with 1 teaspoon then to taste
  • 4 bay leaves
  • Kielbasa or sausage you like, sliced, and sautéd until brown (you prefer a vegetarian soup, this soup is terrific without this!)

Heat oven to 425 F.  Dress the turnips with butter, olive oil (3 T.), and mayonnaise/aïoli/vegannaise (if using) and roast on two baking sheets lined with parchment paper until nicely browned and tender; remove from oven and transfer all the turnips onto one sheet. 

Dress the red potatoes with the oil remaining from roasting turnips and roast potatoes until nicely browned and tender.

Meanwhile, sauté the onions and celery with a bit of olive oil until translucent.  If using sausage remove the onions and celery and set aside; sauté the meat and reserve.

Place half the onions/celery and half the turnips in a blender and blend until smooth.

Pour the pureed vegetables into a 7-quart pot and slowly add cream and season with black pepper, salt, celery seeds, cayenne, and thyme.  Add chicken stock (or veggie stock or water) until desired consistency is reached.  Heat until bubbling.  Add reserved turnips, celery/onions, roasted red potatoes, and sausage (if using).

Simmer for 10 minutes.