Turnip and Pear Soup
Velvety and comforting, this Turnip and Pear Soup is a delightful blend of earthy and sweet flavors, perfect for cozy evenings or elegant starters. The natural nuttiness of turnips harmonizes with the mellow sweetness of ripe pears, creating a balanced flavor profile enhanced by aromatic thyme and a touch of cream for richness. This easy-to-make recipe requires just 20 minutes of prep and showcases simple ingredients like yellow onion, garlic, and vegetable stock, making it both wholesome and satisfying. Pureed to a silky smooth texture and finished with optional olive oil and crusty bread on the side, this soup is a must-try for lovers of seasonal produce. Whether you're looking for a warming fall recipe or a sophisticated dish to impress your guests, this Turnip and Pear Soup delivers both comfort and elegance.
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Recipe Information
Ingredients
- 3 medium (about 1 lb) turnips
- 2 medium ripe pears
- 2 tablespoons unsalted butter
- 1 medium, diced yellow onion
- 2 minced garlic cloves
- 4 cups vegetable stock
- 0.5 cups heavy cream
- 1 teaspoon fresh thyme leaves
- 0.5 teaspoons salt
- 0.25 teaspoons black pepper
- 1 tablespoon (optional, for garnish) olive oil
- 1 loaf (optional, for serving) crusty bread
Instructions
Peel and dice the turnips into small chunks. Core and dice the pears, keeping the skin on if desired for additional texture.
In a large pot or Dutch oven, melt the unsalted butter over medium heat. Add the diced yellow onion and cook for 3-4 minutes, or until softened and translucent.
Add the minced garlic and cook for another 1 minute, stirring constantly to avoid burning.
Stir in the diced turnips and pears. Cook for 5 minutes, stirring occasionally, to allow the flavors to meld.
Pour in the vegetable stock and bring to a boil. Reduce the heat to low, cover, and simmer for 20 minutes, or until the turnips are tender and easily pierced with a fork.
Use an immersion blender to puree the soup directly in the pot, or carefully transfer the soup in batches to a countertop blender and blend until smooth. Return to the pot if needed.
Stir in the heavy cream and fresh thyme leaves. Season with salt and black pepper to taste. Heat gently over low heat for 2-3 minutes, but do not boil.
Ladle the soup into bowls and drizzle with a bit of olive oil if desired. Serve warm, accompanied by crusty bread for dipping.
Nutrition Facts
Calories |
3035 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 105.8 g | 136% | |
| Saturated Fat | 46.7 g | 234% | |
| Polyunsaturated Fat | 4.2 g | ||
| Cholesterol | 182 mg | 61% | |
| Sodium | 6925 mg | 301% | |
| Total Carbohydrate | 457.8 g | 166% | |
| Dietary Fiber | 58.8 g | 210% | |
| Total Sugars | 112.3 g | ||
| Protein | 75.8 g | 152% | |
| Vitamin D | 0.0 mcg | 0% | |
| Calcium | 790 mg | 61% | |
| Iron | 22.9 mg | 127% | |
| Potassium | 5332 mg | 113% | |
*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.
