The humble turnip is often called the “poor man’s vegetable.” While it may not be glamorous, it’s versatile, stores well and is delicious, especially in this simple and easy to make soup.
- 2 pounds young turnips peeled and thinly sliced
- 6 cups rich chicken stock
- 2 tablespoons unsalted butter
- 1/2 teaspoon salt
- 1/2 teaspoon sugar
- 1/4 teaspoon white pepper
- 1/4 cup whipping cream
- 1 cup freshly cubed sandwich bread crusts removed
- 2 tablespoons extra virgin olive oil
- 1 clove garlic chopped
- 1/2 teaspoon paprika
- Salt to taste
Combine the turnips, chicken stock, butter, salt, sugar and white pepper in a heavy pot. Bring to a boil. Reduce the heat, cover, and simmer for 30 minutes or until the turnips are tender. Working in batches, puree the mixture in a blender until smooth. Return to the pot and stir in the cream. Gently reheat without boiling. Ladle the soup into warmed bowls and top with seasoned croutons.
To make the croutons, preheat the oven to 375 degrees. Toss the cubed bread with the olive oil, garlic, paprika and salt until coated. Spread in a single layer on a baking sheet and bake for 8 to 12 minutes, stirring twice, until the croutons are crispy and golden. Remove and let cool completely. Croutons may be made three days in advance and stored in an airtight container.
Makes 4 to 6 servings.
TIP: For a decorative finish for the croutons, use a cookie cuter to cut shapes out of the bread, brush with the oil and season and bake as directed.
Photo by Jodi Miller