Friday, February 13, 2015



1 tablespoon olive oil
1 large onion, coarsely chopped
2 cloves garlic, crushed
2 teaspoons each cumin seeds and ground coriander
1/2 teaspoon hot paprika
3 pounds turnips, trimmed, coarsely chopped
6 cups chicken stock
1/2 cup heavy cream
1/3 cup coarsely chopped fresh flat-leaf parsley

1.  Heat oil in large saucepan; cook onion and garlic, stirring until onion softens.  Add spices; cook, stirring until fragrant.

2.  Add turnip and stock to pan; bring to a oil.  Reduce heat; simmer, uncovered, until turnips are tender.  Cool 15 minutes.

3.  Blend or process soup, in batches, until smooth.  Return to same pan with cream; stir until hot.

4.  Serve bowls of soup sprinkled with parsley.

Prep + cook time:  50 minutes
Serves:  4

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