Home  |  Shop  |  About us  |  Contact us  |  Links  |  Recipes
   Why organic food?   |   How it works   |   Weekly food box   |   Membership benefits   |   Sign up!
Member sign in
Forget your password?
Product Search
Example: "cho" to search for chocolate
Your Shopping Cart
View your current order & proceed to checkout
Your Shopping List
You must be signed in to access this function
Click here to get the latest news from the Ecology Action Centre!
The Voice of Organics in the Atlantic!
Holistic Health Directory
Home Grown Recipes
Creamy Turnip with Paprika Soup
A pureed vegetable soup can be an impressive, easy and affordable first course for an elegant dinner, or even a light dinner on its own with salad and bread
2 tablespoons olive oil
1 1/2 pounds peeled turnip bulbs, not the leafy tops, cut into 1-inch chunks
1 large onion, cut into large dice
1 tablespoon butter
1 pinch sugar
3 large garlic cloves, thickly sliced
2 teaspoons paprika
1 teaspoon dried thyme leaves
1/8 teaspoon cayenne pepper
3 cups chicken or vegetable
1 1/2 cups half-and-half or whole milk
Salt and freshly ground pepper, to taste
Garnish: shallot crisps
Heat oil over medium heat in a large, deep saute pan until shimmering.
Add turnips, then onion and saute, stirring very little at first, then more frequently, until vegetables start to turn golden brown, 7 to 8 minutes.
Reduce heat to low and add butter, sugar and garlic. Continue cooking until all vegetables are a rich spotty caramel color, about 10 minutes longer.
Add paprika, thyme and cayenne pepper and continue to saute until fragrant, 30 seconds to 1 minute longer.
Add broth. Bring to a simmer over medium-high heat. Reduce heat to low and simmer, partially covered, until turnips are tender, about 10 minutes.
Using an immersion blender or traditional blender, puree until very smooth, 30 seconds to 1 minute. If using a traditional blender, vent it either by removing the pop out center of the lid or by lifting one edge of the lid and drape the blender canister with a kitchen towel. Pour in a little half and half, blend briefly, then add to the soup.
Return to pan and add enough half and half so the mixture is soupy yet thick enough to float garnish.
Taste, and add salt and pepper if needed and garnish with the shallot crisps.
To make the crisps, heat 2 Tbs. butter and 1 Tb. olive oil in a small skillet over medium heat. Add 2 large shallots, peeled and thinly sliced.
Fry, stirring, until golden, 8 to 10 minutes. Drain.

This recipe was originally featured in the USA WEEKEND article One Formula Makes 10 Full flavored Vegetable Soups on October 24, 2004 by Pam Anderson

Click here for more recipe ideas.
Join our Team! | Privacy Policy