Caramelized turnip and spinach soup

September 17, 2013
0 Ratings
  • Serves 6-8
Author Notes

An old fashioned yummy soup that will have big and little kids alike eating their least favorite vegetables. —David

What You'll Need
  • 2 pounds turnips, peeled and cut into 1/2" disks
  • 6 tablespoons butter
  • 1 tablespoon vegetable oil
  • sugar
  • salt
  • pepper
  • 1 large onion, diced
  • 6 cloves garlic (crushed)
  • 2 quarts chicken stock
  • 4 bay leaves
  • 1 smoked ham hock
  • 9 ounces baby spinach leaves
  • 1/2 cup cream
  1. In a large skillet melt 2 T butter and 1 T veg oil and saute turnip disks. After they initially soften turn the heat up to med high and brown well on both sides. Sprinkle with 2 t of sugar and a little salt and pepper. Add stock just to cover and simmer covered for 15-20 minutes.
  2. In a soup or stock pot melt 2 T butter and add onion and garlic. Cook until softened and add ham hock, bay leaves and remaining stock. Simmer covered.
  3. Pour turnips and liquid into soup pot and simmer 10 more minutes. With turnip skillet add 2T butter and spinach a handful at a time. Salt and pepper spinach. Add additional spinach as pan allows. When spinach is wilted press gently and drain green liquid from pan. Set aside.
  4. Remove ham hock and bay leaves from soup pot. Puree with an immersion blender. Add cream and stir to combine. Adjust salt and pepper. Simmer 5 minutes and add spinach and serve. Garnish with bacon and serve with cornbread

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