Cream of Turnip Soup


Prep time: 
30 minutes


Cream of turnip soup


  • 350g turnips, peeled and diced
  • 250g potatoes, peeled and diced
  • 1 onion or leek, chopped
  • 2 tablespoon butter
  • 1 tablespoon flour
  • 2 L stock, chicken or vegetable
  • 2 egg yolks
  • 4 tablespoon double cream


  1. Cook the veg in the butter in a covered pan over a low heat for 10 minutes. Stir occasionally and don't allow it to brown.
  2. Add the flour and stir. Sdd enough stock to cover the veg. Season and simmer for 20 minutes untill veg are tender.
  3. Blend, adding more stock to thin to desired consistency.
  4. Mix the egg yolks and cream together in a separate bowl. Stir a ladle full of soup into the mixture and mix well. Add to the pot of soup, and heat gently, stirring all the time. Don't allow to boil or the egg will scramble!
  5. Adjust seasoning and serve.


Garnish with croutons or crispy bacon.

Photo Credit: Jonny Hughes @jonny2love
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