Turnip Starts With A T!
Oh why can’t turnip start with a “p”? Then I could have a Triple P soup to show off with!! I know, I know, enough with the soup already… I am trying my best to turn the corner to spring cooking and baking, but that groundhog had to see its shadow, making me want to eat more soup! When the temperatures are cold and the snow keeps falling, all I can think of is warm comforting soup. At the same time, I am raring to go ready for spring. One more soup recipe will get us to the finish line!
Roasting to the Rescue!
I have always loved potato soup. It has the perfect creaminess that adds a natural richness that is hard to match. I wanted to layer the taste of the soup with more of my favorite root vegetables. Parsnips and turnips were the perfect choice to join the fun. The layers and layers of root vegetables makes the soup have a texture and flavor that is hard to beat.
I decided to add a step to my regular potato soup practice by roasting the potatoes and parsnips before adding them to the soup. Roasting the vegetables is truly worth the extra step! The roasted caramelization of the potatoes and turnips adds layer after layer of flavors to my end of winter soup.
Parsley, Sage, ROSEMARY AND THYME…. and LEMONS??
After all of this root vegetable deliciousness, it is time to add fresh seasonings to keep the tasty going. Rosemary and thyme are natural choices to add to the soup, along with adding some pretty to the top of your bowl. A squeeze of fresh lemon juice on the top of your soup bowl is the final step before you dive in to the yummy soup. The unexpected zing of the lemon is a match made in heaven companion to the rich and creamy composition of the soup. Give it a try!!Print
Roasted Potato Parsnip and Turnip Soup
A delicious warm and creamy roasted root vegetable soup – the perfect ending to a snowy day!
- Prep Time: 30 minutes
- Cook Time: 1 1/2 hours
- Total Time: 2 hours
- Yield: 6 - 8 servings 1x
- Category: soup
- Method: oven and stove top
1 pound of potatoes chopped in 1” pieces – I prefer fingerling – but any potato will work!
3 parsnips peeled and chopped in 1″ pieces
olive oil, salt and pepper for roasting
2 turnips peeled and chopped
2 TB olive oil
2 TB butter
2 leeks – outer stalks removed – chopped
3 shallots chopped
6 cloves of garlic minced
2 cartons of chicken stock
1 cup of white wine
1 cup half and half
1 cup whipping cream
parmesan cheese rind ( if available in your refrigerator )
3 stalks of fresh rosemary chopped
10 sprigs of fresh thyme stripped
3 sage leaves chopped
2–3 tsp of salt – may need more to taste
1 TB white pepper
1 8oz package of bella mushrooms chopped
fresh lemon juice squeeze
Preheat oven to 400 degrees
Wash and prepare potatoes and parsnips for roasting (I like to put the chopped vegetables in a bowl and drizzle with olive oil and mix with my hands to make sure all of the vegetables are coated)
Spread on a sheet pan and sprinkle with salt and pepper
Roast for 30 minutes – loosening with a spatula halfway through cooking
In a big soup pot or dutch oven, combine olive oil and butter on medium low heat until butter is melted
Add chopped leeks, shallots, and turnips and continue to cook, stirring occasionally for 15 minutes until tender
Add the minced garlic and continue to cook for another 1-2 minutes being careful to continue to stir so the garlic does not burn
Pour in the chicken stock, wine, rosemary, thyme, sage, salt and pepper, and cheese rind if available
Raise the heat to medium high and bring soup to a boil – stirring occasionally
Add roasted potatoes and parsnips
Lower the heat and simmer for 30 minutes
Pour in half and half and whipping cream
Immersion blend if desired (I like to do a partial immersion, leaving some chunks of roasted vegetables)
Add mushrooms – cook for 10 more minutes
Adjust salt and pepper
Pour into serving bowls and top with a fresh squeeze of lemon juice and additional rosemary and thyme if desired