Turnip Cream with Caramelized Onions
Turnip Cream with Caramelized Onions is a sophisticated yet comforting dish that transforms humble ingredients into a velvety delight. Featuring tender turnips simmered in fragrant vegetable stock, this creamy soup is blended to perfection and enriched with heavy cream and butter for a luscious texture. The crowning glory is the deeply golden caramelized onions, which add a sweet and savory layer of complexity to each spoonful. Enhanced with fresh thyme and a hint of garlic, this hearty recipe is easy to prepare yet elegant enough for entertaining. Perfect as a starter or a light main course, this turnip cream is a celebration of seasonal flavors and rustic charm. Don't forget to garnish with additional thyme to elevate its visual appeal! Keywords: turnip recipe, caramelized onions, creamy soup, vegetable soup, fall comfort food.
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Recipe Information
Ingredients
- 4 medium-sized turnips
- 1 large yellow onion
- 3 tablespoons unsalted butter
- 1 cup heavy cream
- 4 cups vegetable stock
- 2 tablespoons olive oil
- 1 teaspoon sugar
- 1 teaspoon salt
- 0.5 teaspoon ground black pepper
- 1 teaspoon fresh thyme
- 2 cloves garlic
Instructions
Peel and chop the turnips into 1-inch cubes. Set aside.
Peel and thinly slice the large yellow onion. Reserve half for the caramelized onions and finely mince the remaining half for the soup base.
Peel and mince the garlic cloves.
In a large pot over medium heat, melt 2 tablespoons of unsalted butter. Add the minced onion and garlic, and sauté until softened and fragrant, about 3-4 minutes.
Add the chopped turnips to the pot and season with 1 teaspoon of salt, 1/2 teaspoon of ground black pepper, and 1 teaspoon of fresh thyme. Stir to coat the turnips in the butter and seasoning.
Pour in the vegetable stock and bring the mixture to a boil. Once boiling, reduce the heat to low, cover, and simmer for 25-30 minutes, or until the turnips are tender when pierced with a fork.
While the soup is simmering, prepare the caramelized onions. In a small skillet, heat 2 tablespoons of olive oil over medium heat. Add the reserved sliced onion and cook, stirring occasionally, for about 15-20 minutes.
Once the onions are softened, sprinkle in 1 teaspoon of sugar and cook for an additional 5-7 minutes, or until deeply golden and caramelized. Remove from heat and set aside.
When the turnips are fully cooked, use an immersion blender to purée the soup until smooth and creamy. Alternatively, carefully transfer the soup to a countertop blender in batches and blend until smooth.
Stir in the heavy cream and 1 tablespoon of unsalted butter. Cook for an additional 5 minutes over low heat, adjusting seasoning to taste if necessary.
Ladle the turnip cream into bowls and top with a spoonful of caramelized onions. Garnish with additional fresh thyme if desired.
Serve warm and enjoy!
Nutrition Facts
Calories |
1946 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 152.9 g | 196% | |
| Saturated Fat | 75.2 g | 376% | |
| Polyunsaturated Fat | 5.5 g | ||
| Cholesterol | 333 mg | 111% | |
| Sodium | 5038 mg | 219% | |
| Total Carbohydrate | 112.2 g | 41% | |
| Dietary Fiber | 23.7 g | 85% | |
| Total Sugars | 44.1 g | ||
| Protein | 23.8 g | 48% | |
| Vitamin D | 0.0 mcg | 0% | |
| Calcium | 346 mg | 27% | |
| Iron | 7.0 mg | 39% | |
| Potassium | 2946 mg | 63% | |
*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.
