Turnip soup

Turnip soup

                                  Recipe Summary
                                            For  
                                    Turnip soup

Preparation time: 15 minutes
Cooking time: 1 hour
Serves: 10

Preparation
Wash and peel the skin of 1.7 kg turnip and cut into 1/2 inch cubes.  Chop 2 onions.  Similarly wash, peel and slice 200 grams potatoes.

Turnip

In a large sized sauce pan or wok melt 1 table spoon butter in low heat. After the butter melts add onion and fry for five minutes till it becomes translucent. Add the potato slices and fry for another five minutes.
Add 2 cups vegetable stock, 2 liter water and turnip pieces. Cover and bring to a boil. Reduce the heat to medium and simmer for about 25 minutes or until the turnip pieces become soft

Take off the heat and let it cool for 15 minutes.

In a liquidizer add the turnip and potato pieces and a little liquid from the pan and grind the content to a fine paste. The liquidizer will grind more efficiently if you add less water. If you add to much water it will take longer time and it will not grind fine. You may have to liquidize the tubers in batches. Liquidize all the content of the pan. Add the remaining liquid last. The consistency of the soup should be to your liking. If it is too watery you will evaporate some of the water. If the soup is too thick add a little water.
In a pan melt 1 table spoon butter add 1 table spoon all purpose  flour stirring constantly add little milk into the pan and make a batter. Now add all the liquidized soup into the same sauce pan stirring well for the batter to blend.

Turnip soup

Add Nestle cream,evaporated milk or coconut milk  to your taste 2 tea spoon  salt, 2 tea spoon pepper and 1 teaspoon dried rosemary. Simmer for 5 minutes and don't boil.Taste for seasoning and adjust.
The soup is ready.
You can consume as a meal or serve as a starter or side dish.I make this soup for Christmas party and every body enjoy this especially the children.

     Turnip soup is ready.                                                                             

                     

This is one of my favorite soups. Today I am making this for a dinner party. It is easy to make and is also very delicious. There are many varieties of turnips displaying different colors. The turnip I bought today had a brown skin and white flesh. The turnip I bought was a bit too big. This was the smallest tuber that I could find. Today we had with roasted chicken and hard roll

Roasted chicken and hard roll

Turnip can be eaten raw. It has a sweet flavor. It can be added to salads, soups and stews. It is enjoyed by children too.

Turnip

Preparation time: 15 minutes
Cooking time: 1 hour
Serves: 10

Ingredients
Main
1.7 kg turnip
200 gram potatoes
2 onions coarsely chopped.
Others
2 cups vegetable stock
Nestle cream,evaporated milk or coconut milk  to your taste.
2 teaspoon salt

2 table spoon butter
2 liter water
1 table spoon all purpose flour.
Spices
2 teaspoon pepper powder
1 teaspoon dried rosemary

Preparation
Wash and peel the skin of turnip and cut into 1/2 inch cubes.  Chop onion.  Similarly wash, peel and slice potatoes.

Turnip cut into pieces

Potato and onion

Method

In a large sized sauce pan or wok melt the butter in low heat. After the butter melts add onion and fry for five minutes till it becomes translucent. Add the potato slices and fry for another five minutes.

Onion frying in butter

Add vegetable stock, water and turnip pieces. Cover and bring to a boil. Reduce the heat to medium and simmer for about 25 minutes or until the turnip pieces become soft
Take off the heat and let it cool for 15 minutes.
In a liquidizer add the turnip and potato pieces and a little liquid from the pan and grind the content to a fine paste. The liquidizer will grind more efficiently if you add less water. If you add to much water it will take longer time and it will not grind fine. You may have to liquidize the tubers in batches. Liquidize all the content of the pan. Add the remaining liquid last. The consistency of the soup should be to your liking. If it is too watery you will evaporate some of the water. If the soup is too thick add a little water.

In a pan melt butter add the flour stirring constantly add little milk into the pan and make a batter. Now add all the liquidized soup into the same sauce pan stirring well for the batter to blend.
Add milk, salt, pepper and rosemary. Simmer for 5 minutes and don't boil.
Taste for seasoning and adjust.
The soup is ready.
You can consume as a meal or serve as a starter or side dish.
I make this soup for Christmas party and everybody enjoys  especially the children.