Creamy turnip soup with greens from Roots: The Definitive Compendium with More Than 225 Recipes (page 337) by Diane Morgan

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Always check the publication for a full list of ingredients. An Eat Your Books index lists the main ingredients and does not include 'store-cupboard ingredients' (salt, pepper, oil, flour, etc.) - unless called for in significant quantity.

Notes about this recipe

  • Laura on March 29, 2015

    Pg. 337. With lovely turnips and leeks from the farmers market, this recipe spoke to me, and oh my, it was good! I followed it exactly except that I had no turnip greens for the garnish. Tried to find mustard greens to replicate the bitter taste of the turnip greens, but no luck. Ended up using some baby chard leaves to make the garnish. I also increased the amount of nutmeg because I really wanted to have that flavor present. Overall, I preferred the soup without the garnish, but that may be because I didn't have the turnip greens. The soup was a perfect thickness and didn't require any additional liquid.

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