We have a split decision on this soup...
I thought it was surprisingly good. I was a bit afraid it would be a little too, well turnipy but I wanted to try something new with the turnips from our CSA box. The flavors of the onion, garlic & seasonings, along with the caramelizing of the turnips, really mellows the whole thing to create a creamy, comforting soup. I liked the crispy fried onions on top & the flavor they added.
Matt, on the other hand, did not like this soup. He thought it was bland & blah. He really disliked the onions on top.
I do have two complaints with this recipe, portion size & cooking time. The recipe said it made 8 servings so I made 1/3 of it for two of us. It really wasn't an entrée sized portion but more of an appetizer size. So I would say if you were making this for an entrée the recipe probably really only serves 4. As for the cooking time, it took much longer for the vegetables to brown & for the turnips to soften than the recipe called for.
Creamy Turnip with Paprika Soup
2 T olive oil
1 1/2 lb turnips, peeled & cut into 1-inch cubes
1 large onion, diced large
1 T butter
pinch of sugar
2 garlic cloves, sliced thick
2 t paprika
1 t dried thyme
1/8 t cayenne pepper
2 c chicken broth
1 1/2 c half & half
1 T olive oil
1 T butter
1/2 onion, thinly sliced (the original recipe called for shallots but I didn't have any)
In a soup pot heat the olive oil over medium-high heat. Add the turnips & onions cooking until they just start to brown. Reduce heat to medium-low and add butter, sugar & garlic. Cook until the turnips & onions are a caramel color. Add the paprika, thyme & cayenne cook until fragrant, just about a minute. Add the chicken broth & bring to a simmer. Partially cover & let simmer until the turnips are soft, 10 - 20 minutes.
Using either an immersion blender, blender or food processor purée the soup until smooth. Add the half & half. Add salt & pepper as needed & heat through.
Fry the sliced onions in the butter & olive oil until crispy. Sprinkle on each serving of soup.