L’Entrée – Creamy Turnip Soup


Cream of Turnip Soup – Le Velouté aux Navets

Course: First Course
Cuisine: French
Keyword: bay leaves, creme fraiche, lovage, turnips


  • 2 tablespoons (30g) unsalted butter
  • 1 small onion diced
  • 2 pounds (1 kg) fresh baby turnips, trimmed, peeled, and diced
  • 3 cups (750 ml ) filtered water
  • 2 dried imported bay leaves
  • Sea salt to taste
  • 3/4 cup (185 ml) crème fraîche or heavy cream, preferably not ultra-pasteurized
  • Lovage leaves, optional garnish cut in very fine strips (chiffonnade)


  • Place the butter in a large, heavy saucepan over medium heat. When it is melted, add the onion and the turnips and cook until they are translucent, stirring occasionally so they don’t stick, for about 15 minutes. Add the water, stir, and add the bay leaves and the salt. Increase the heat to medium-high and bring to a boil. Reduce the heat so the liquid is at a lively simmer and cook, covered, until the turnips are very tender, 25 to 30 minutes.
  • Remove the bay leaves and purée the soup. Whisk in the crème fraîche so the soup is slightly foamy (or use a wand blender to incorporate the cream), adjust the seasoning with salt, heat the soup just until it is blistering hot but don’t let it boil. To serve, ladle the soup into soup bowls and garnish with the herbs and serve.