Caramelized Turnip and Apple Soup with Tarragon Sour Cream
Warm up with a bowl of silky-smooth Caramelized Turnip and Apple Soup with Tarragon Sour Cream, a delightful combination of earthy and tangy flavors perfect for cozy evenings. This recipe elevates humble turnips by caramelizing them to bring out their natural sweetness, then blending them with tart apples, creamy vegetable stock, and a hint of nutmeg for depth. The finishing touch is a dollop of tarragon-infused sour cream, adding a fresh, herbaceous note that beautifully complements the soup’s velvety texture. Quick to prepare in under an hour, this comforting, vegetarian soup makes a stunning appetizer or a light meal when paired with crusty bread. Perfect for fall and winter, it’s a unique way to enjoy seasonal produce while treating your taste buds to something extraordinary.
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Recipe Information
Ingredients
- 4 medium-sized turnips
- 2 medium-sized apples (preferably Granny Smith or Honeycrisp)
- 3 tablespoons unsalted butter
- 1 tablespoon olive oil
- 1 medium yellow onion, finely chopped
- 2 cloves garlic cloves, minced
- 4 cups vegetable stock
- 0.5 cup heavy cream
- 1 tablespoon fresh tarragon, chopped
- 0.5 cup sour cream
- 1 teaspoon salt
- 0.5 teaspoon black pepper, freshly ground
- 1 pinch pinch of nutmeg (optional)
Instructions
Peel and dice the turnips and apples into bite-sized pieces.
In a large pot, melt 2 tablespoons of butter along with the olive oil over medium heat.
Add the turnips to the pot and sprinkle with a small pinch of salt. Cook, stirring occasionally, for about 10-12 minutes, or until they begin to caramelize and turn golden brown.
Add the chopped onion and cook for 3-5 minutes, stirring frequently, until softened and translucent.
Stir in the minced garlic and cook for another 1-2 minutes, being careful not to let it burn.
Add the diced apples and stir to combine with the other ingredients. Lower the heat slightly and cook for 3-4 minutes, letting the apples soften and absorb some of the flavors.
Pour in the vegetable stock, scraping the bottom of the pot with a wooden spoon to release any browned bits. Bring the mixture to a gentle simmer.
Cover the pot and simmer for 20 minutes, or until the turnips are tender and easily pierced with a knife.
Using an immersion blender (or transferring to a countertop blender in batches), purée the soup until smooth and creamy.
Stir in the heavy cream and season with salt, pepper, and a pinch of nutmeg, if desired. Simmer for an additional 2-3 minutes to warm through.
In a small bowl, mix the sour cream with the chopped tarragon. Set aside.
Serve the soup hot, garnished with a dollop of the tarragon sour cream and a light drizzle of olive oil, if desired.
Nutrition Facts
Calories |
1820 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 122.8 g | 157% | |
| Saturated Fat | 64.5 g | 322% | |
| Polyunsaturated Fat | 4.2 g | ||
| Cholesterol | 270 mg | 90% | |
| Sodium | 5080 mg | 221% | |
| Total Carbohydrate | 163.9 g | 60% | |
| Dietary Fiber | 32.2 g | 115% | |
| Total Sugars | 83.7 g | ||
| Protein | 28.9 g | 58% | |
| Vitamin D | 0.0 mcg | 0% | |
| Calcium | 547 mg | 42% | |
| Iron | 8.1 mg | 45% | |
| Potassium | 3367 mg | 72% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
