Turnip and Spring Onion Soup

Preparation info

  • Difficulty


Appears in

A Taste of Dreams

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.


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


Peel the turnips and potatoes and chop roughly. Boil them in the chicken stock for 20–30 minutes until very soft. Cool slightly and then whizz up in a blender until really smooth or put through a fine Mouli. Re-heat if you want it hot and add the single cream and more salt and pepper to taste. Chop the spring onions finely using most of the green part too, and stir them into the soup before serving. If you pour the soup into individual bowls either hot or cold, sprinkle with spring onions on top of each.