Name: Turnip and Spring Onion Soup
Ingredients: salt, black pepper; ¾ lb potatoes (350 g); 1 large or 2 medium-size turnips – about 1–1½ lb (450–700 g); 3 pints well-seasoned chicken stock (1.7 litres); ½ pint single cream (275 ml); bunch of spring onions

Preparation info

Difficulty
Easy

Appears in

A Taste of Dreams

By Josceline Dimbleby

Published 1976

About

This is a very simple and delicious creamy soup, rather like Jerusalem artichoke soup but with a slightly more delicate flavour, and much easier to prepare. The combination of the rather watery consistency of the turnips and the denseness of potatoes makes a wonderfully smooth texture and the spring onions in it are crunchy and fresh tasting. It is equally good hot or cold.