Turnip Bisque

Name: Turnip Bisque
Total time: 40 min
Yield: Four servings
Ingredients: 1 teaspoon olive oil; 4 medium turnips, peeled and cut into 1-inch pieces; 1 small baking potato, peeled and cut into 1-inch pieces; 2 1/2 cups chicken broth, homemade or low-sodium canned; 1 1/4 teaspoons salt; Freshly ground pepper to taste; 3 tablespoons milk; 1 teaspoon fresh thyme leaves

By Molly O'Neill

Total Time: 40 minutes
Rating: 4(10)
Comments: Read comments

Featured in: FOOD; The Square Root

or to save this recipe.
Subscriber benefit: give recipes to anyone
As a subscriber, you have 10 gift recipes to give each month. Anyone can view them - even nonsubscribers. Learn more.
Subscribe
Share
Print Options
Include recipe photo

Ingredients

Yield:Four servings

1teaspoon olive oil
4medium turnips, peeled and cut into 1-inch pieces
1small baking potato, peeled and cut into 1-inch pieces
2½cups chicken broth, homemade or low-sodium canned
1¼teaspoons salt
Freshly ground pepper to taste
3tablespoons milk
1teaspoon fresh thyme leaves

Ingredient Substitution Guide

Opt out or contact us anytime. See our Privacy Policy.

Preparation

Step 1
Preheat the oven to 400 degrees. Brush a baking sheet very lightly with oil. Using a vegetable peeler, make long, very thin strips from 1 of the turnips. Place the strips on the baking sheet and bake until crisp and partly browned, about 6 minutes. Set aside.
Step 2
Cut the remaining turnips and potato into 1-inch pieces and place in a medium-size saucepan with 2 cups of the chicken broth. Bring to a boil over medium-high heat. Reduce to a simmer. Cook until the vegetables are tender, about 15 minutes. Drain, reserving the liquid.
Step 3
Place the vegetables and ¼ cup of the broth in a food processor and puree until smooth. Add the remaining broth, the salt and pepper to taste. Puree until smooth. Divide among 4 soup bowls. Drizzle the milk in a circle over the soup. In the center of each circle, sprinkle turnip crisps and thyme leaves. Serve immediately.