Cream or velouté of Turnip Soup

Name: Cream or velouté of Turnip Soup
Yield: Makes 8 Servings
Ingredients: ¼ pound Westphalian, Black Forest, or other smoked ham or bacon, cut into 1- by ¼-inch strips; ¼ pound Westphalian, Black Forest, or other smoked ham or bacon, cut into 1- by ¼-inch strips; 1 medium-size onion, finely chopped; 3 cups chicken or vegetable broth or milk; 3 cups chicken or vegetable broth or milk; 3 cups chicken or vegetable broth or milk; ½ cup heavy cream; salt and pepper; 10 medium-size turnips, 2-½ pounds, thinly sliced; 4 tablespoons unsalted butter or bacon fat; 4 tablespoons unsalted butter or bacon fat; ¼ pound Westphalian, Black Forest, or other smoked ham or bacon, cut into 1- by ¼-inch strips; ¼ pound Westphalian, Black Forest, or other smoked ham or bacon, cut into 1- by ¼-inch strips; freshly grated nutmeg; salt and pepper; small croutons

Preparation info

Makes
8
Servings

Difficulty
Easy

Appears in

Splendid Soups

By James Peterson

Published 2000

About

The secret to this soup is the ham or bacon. The smoky flavors give the soup an extra dimension of flavor. You can also make this a rutabaga soup; replace the turnips with an equivalent weight of rutabagas.

Turnips have fairly thick skins, which should always be removed with a sharp paring knife instead of a vegetable peeler.

Ingredients

10 medium-size turnips, 2-½ pounds, thinly sliced
4 tablespoons unsalted butter

Soup

Method

Taste one of the turnip slices. If it tastes bitter, bring 4 quarts water to a boil and slide in the turnip slices. When the water returns to a simmer, drain the turnips in a colander to eliminate the bitterness.

If you’re using ham, melt the butter in a 4