Turnip Potage Soup in 10 Minutes. I don't like the bitterness of turnip, so my mother taught me this easy and delicious recipe! In the summertime, it's also delicious chilled in the refrigerator. To make this soup low carb or keto friendly, then substitute cauliflower for the potatoes.

Turnip Potage Soup in 10 Minutes Easy Turnip and Soy Milk Potage. carrot or turnip soup Saute onion in butter for . gradually, carrots or turnips , salt and pepper. Add the onion, carrot, celery, turnip, and garlic. Add the split peas, ham bone (if desired), bay leaf, marjoram, wine, and water and bring to a boil.

Hello everybody, I hope you are having an incredible day today. Today, I'm gonna show you how to prepare a special dish, turnip potage soup in 10 minutes. One of my favorites food recipes. This time, I'm gonna make it a little bit tasty. This is gonna smell and look delicious.

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I don't like the bitterness of turnip, so my mother taught me this easy and delicious recipe! In the summertime, it's also delicious chilled in the refrigerator. To make this soup low carb or keto friendly, then substitute cauliflower for the potatoes.

To begin with this recipe, we must prepare a few ingredients. You can have turnip potage soup in 10 minutes using 5 ingredients and 6 steps. Here is how you cook that.

The ingredients needed to make Turnip Potage Soup in 10 Minutes:

{Make ready 1 of Turnip.
{Get 150 ml of Milk.
{Prepare 1/2 of Consommé soup stock cube.
{Prepare 1 dash of Salt.
{Prepare 1 of Basil.

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Instructions to make Turnip Potage Soup in 10 Minutes:

Peel the turnip and slice thinly..
Boil the turnip in boiling water for 4-5 minutes. Boil until they are translucent..
Drain the turnip in a sieve, and blend in a blender. Blend until thick and creamy..
Combine the blended turnip, milk, and consommé cube in a pot..
Simmer over low heat for about 2 minutes, and season with salt to taste..
Pour into serving bowls, sprinkle on basil, and enjoy..

Heat the butter and olive oil in a skillet over medium heat. Meanwhile, heat the chicken stock in a large pot over medium heat until simmering. Remove and discard rosemary branches and bay leaves. Using an immersion blender, purée soup until smooth. Season with a pinch of salt and pepper.

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