Turnip Potato Soup
- Preparing Time: 30 minutes
- Total Time: 30 minutes
- Served Person: 8
- 1/4 teaspoon freshly grated nutmeg
- fresh ground black pepper to taste
- 1 cup no chicken-chicken broth
- 4 medium onions thinly sliced
- 3 pounds fresh young turnips peeled and thinly sliced
- 1 1/2 pounds of russet baking potatoes peeled and thinly sliced
- 6 cups no chicken-chicken broth
- 2 tbsp chopped fresh parsley for garnish
- 2 tsp salt plus more to taste
- 2 tbsp garlic powder (or to taste)
- 1 tbsp onion powder (or to taste)
- 3 tbsp chili powder
- Carbohydrate 37.104623 g
- Cholesterol 89.6875 mg
- Fat 15.330320125 g
- Fiber 7.61167125059664 g
- Protein 50.140830625 g
- Saturated Fat 4.1596504875 g
- Serving Size 1 1 (498g)
- Sodium 1362.697425 mg
- Sugar 29.4929517494034 g
- Trans Fat 1.2955914875 g
- Calories 491 calories
1 In a large, heavy, thick-bottomed pot, pour in the 1st cup of broth and bring to a boil. Add the onions and cook until translucent but not browned, about 5 minutes. Add the sliced turnips and potatoes and stir to coat with the broth. Add 2 teaspoons of salt, cover and reduce the heat to low. Cook, stirring occasionally, until the turnips and potatoes are tender, about 20 minutes. 2 Add the rest of the broth and increase the heat to bring to a simmer. Cover partially and cook over medium heat until the turnips and potatoes are very tender, about 10 minutes. 3 Scoop out about 1/3 of the potato and turnip solids with a slotted spoon and reserve. Using a submersible blender purée the rest of the soup until smooth and creamy. Add the potato/turnip solids back to the soup and stir. Season with salt and freshly grated nutmeg. Ladle the soup into shallow bowls and garnish with the parsley before serving.
