Silken Turnip Soup

This soup is unexpectedly light. It’s creamy, without the addition of any cream or milk.

Adapted from The Washington Post, Feb. 18, 2009

Makes about 2 1/2  quarts (8 servings).



4 tablespoons (1/2 stick) unsalted butter (or olive oil)
2 medium onions, cut into thin slices (2 1/2 cups)
4 medium turnips, peeled and cut into thin slices (1 1/2 pounds total)
1 small (8 ounces) russet potato, peeled and cut into thin slices
1/2 teaspoon kosher salt, or more to taste
5 cups low-sodium chicken or vegetable stock, preferably  homemade, or more as needed
1/2 teaspoon freshly grated nutmeg
1/3 cup packed basil leaves, rolled and cut into thin strips (chiffonade), for garnish, optional



  1. Melt the butter in a large pot over medium heat. Once it is foaming, add the onions and cook for 5 minutes, stirring often, until they have softened slightly.
  2. Add the turnips, potato, and salt. Mix well. Cover and reduce the heat to low. Cook for 20 minutes, stirring occasionally, until the vegetables are tender.
  3. Add the stock and stir to combine; cook for 10 minutes, until heated through.
  4. Remove from heat; use an immersion blender to puree into a smooth soup, or puree in batches in a blender or food processor. If using a blender, remove the center knob of the lid and place a  clean dish towel over the opening to prevent steam from escaping.
  5. Return the soup to the pot and place over medium-low heat. Add the nutmeg and stir to incorporate. Cook for 10 minutes, then taste; adjust the seasoning as needed. If the soup is too thick, use extra stock to achieve the desired consistency.
  6. Serve warm, garnished in individual bowls with basil, if desired.


Comment on this recipe

You must be logged in to post a comment.