L’Entrée – Creamy Turnip Soup

Name: Cream of Turnip Soup – Le Velouté aux Navets
Ingredients: 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))

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Cream of Turnip Soup – Le Velouté aux Navets

Course: First Course

Cuisine: French

Keyword: bay leaves, creme fraiche, lovage, turnips

Ingredients

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)

Instructions

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.