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Turnip Soup w/Paprika, creamy




Source of Recipe


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Recipe Link: http://allrecipes.com/Recipe/Creamy-Turnip-With-Paprika-Soup/Detail.aspx

Turnip Soup w/Paprika, creamy

2 Tablespoons Olive oil
1 1/2 pounds peeled turnip bulbs, cut into 1 inch chunks
1 large onion, cut into large dice
1 Tablespoon butter
1 pinch sugar
3 large garlic cloves, thickly sliced
2 teaspoons paprika
1 teaspoon dried thyme leaves
1/8 teaspoon cayenne pepper
3 cups chicken broth, homemade or from a carton or can
1 1/2 cups half and half (or whole milk)
Salt and freshly ground pepper, to taste
garnish with shallot crisps (see below)

Heat oil over medium/high heat in a large, deep saute pan until shimmering.
Add turnips, then onion; saute, stirring very little at first, then more
frequently, until vegetables start to turn golden brown, 7 to 8 minutes.
Reduce heat to low and add butter, sugar and garlic; continue cooking until
all vegetables are a rich spotty caramel color, about 10 minutes longer.
Add paprika, thyme and cayenne pepper; continue to saute until fragrant,
30 seconds to 1 minute longer.
Add broth; bring to a simmer over medium/high heat. Reduce heat to low
and simmer, partially covered, until turnips are tender, about 10 minutes.
Using an immersion blender or traditional blender, puree until very smooth,
30 seconds to 1 minute. (If using a traditional blender, vent it either by
removing the lid's pop-out center or by lifting one edge of the lid.
Drape the blender canister with a kitchen towel.
To 'clean' the canister, pour in a little half and half, blend briefly, then
add to the soup.)
Return to pan (or a soup pot); add enough half and half so the mixture is
souplike, yet thick enough to float garnish.
Taste, and add salt and pepper if needed.
Heat through, ladle into bowls, garnish and serve.
Makes 8 servings.

To make shallot crisps :
Heat
2 Tablespoons butter
and
1 Tablespoon Olive oil
in a small skillet over medium heat.
Add
2 large shallots, peeled and thinly sliced.
Fry, stirring, until golden, 8 to 10 minutes.
Drain.

notes:
This recipe was originally featured in the USA WEEKEND article One
Formula Makes 10 Full-flavored Vegetable Soups on October 24, 2004.