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Creamy Turnip Soup

From the cookbook NevadaGrown: A Year in Local Food

If you think you don't like turnips, you may change your mind after trying this soup!


1 tablespoon butter

1 cup coarsely chopped onion

4 cups turnips (approximately 2 lbs), peeled and chopped

3 cups vegetable stock

2 tablespoons fresh parsley, minced

1 tablespoon sugar

1 tablespoon lemon juice

1 bay leaf

1/8 teaspoon black pepper

1 cup milk

1/2 teaspoon salt

2 tablespoons cream (optional)


Melt butter in a soup pot over low heat. Add onions and cook 5 to 10 minutes until soft and translucent. Stir in turnips, 2 cups of stock, parsley, sugar, lemon juice, bay leaf, and pepper. Cover and simmer until turnips are tender, about 15 to 20 minutes. Stir occasionally and add additional stock as needed.

Blend ingredients by placing vegetables in a food processor or blend with a hand-held immersion blender. Return ingredients to pot. Add the milk and salt and heat just to boiling. If desired, add cream. Serve immediately. Makes 4 bowls.

For more Nevada Grown recipes, buy the cookbook at

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tim david
tim david
Jul 26, 2023

Nice content to read and share. Really nice and delicious dish for followers. Share some more articles soon. Now have a look at childrens mental health services.


own smith
own smith
Jun 27, 2023

Thanks for sharing this mouth watering recipe. The making of this Turnip soup is easy. I will love to try this recipe at my home. Now it's time to avail more information.


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Today I made an absolutely wonderful soup. I put asparagus stems in a pot and an equal amount of sliced celery Click the link . Covered it with water and brought it to a bowl let it cook until the veggies were soft. Put it in a blender. Processed TIL it was smooth and passed it through a sieve to get out the fibres.

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