TURNIP AND POTATO SOUP
Creamy and savory, there are NEVER leftovers when I make this dish. A great way to incorporate turnips into your diet! If soup becomes too thick, thin with broth, water, or cream.
Provided by Cheri Walker
Categories Soups, Stews and Chili Recipes Soup Recipes Vegetable Soup Recipes
Time 50m
Yield 8
Number Of Ingredients 11
Steps:
- Cook the bacon in a large saucepan over medium heat until the fat begins to render, about 4 minutes; remove from heat, and drain most of the rendered bacon drippings, reserving about 1 tablespoon in the skillet.
- Return the pan with the bacon and reserved drippings to medium heat; cook and stir the onion in the bacon and fat until translucent, about 4 minutes more. Stir the potato and turnip into the bacon mixture; cook and stir until the potato and turnip pieces are warmed, about 2 minutes.
- Add the thyme to the saucepan with enough water to cover the vegetable mixture; bring the water to a boil, reduce heat to medium-low, and cook at a brisk simmer until the potato and turnip are tender, 15 to 20 minutes.
- Heat butter in a small skillet. Cook and stir the kale leaves until they wilt, 2 to 3 minutes. Reduce heat to medium-low, and cook another 1 to 2 minutes. Stir the kale and the cream into the simmering soup; allow to simmer together another 2 to 3 minutes. Remove thyme sprigs before serving.
Nutrition Facts : Calories 275.5 calories, Carbohydrate 14.6 g, Cholesterol 65.1 mg, Fat 20.4 g, Fiber 2.3 g, Protein 9.3 g, SaturatedFat 10.4 g, Sodium 486.4 mg, Sugar 3.3 g
TURKEY BARLEY SOUP
I always make this soup after the holidays when I have a nice, meaty turkey carcass for making stock. You can get a lot of servings out of it simply by increasing the amount of water used. This recipe was developed in the tests kitchens of Homemakers Magazine.
Provided by Irmgard
Categories Poultry
Time 3h10m
Yield 8 serving(s)
Number Of Ingredients 12
Steps:
- Break up the turkey carcass to fit a large saucepan; cover with water.
- Add onion, carrots and celery.
- Cover and bring to a boil.
- Skim any scum that rises to the top; discard.
- Reduce heat and simmer, uncovered, for 2 hours.
- Strain soup into another large saucepan, reserving the carcass but discarding the vegetables.
- Return the stock to simmer; stir in barley and simmer, covered, for 30 minutes.
- Add diced carrots, onion and turnip and simmer for a further 30 minutes, or until the vegetables are tender.
- Add turkey.
- Season well with salt and pepper and garnish with parsley.
TURNIP AND BARLEY SOUP
I would suggest this recipe to those who already know they love turnips, as I do. It's very simple to make and lends itself to experimentation. I got the basic recipe from soupsong, but modified it to my taste.
Provided by windhorse23
Categories Vegetable
Time 45m
Yield 6 serving(s)
Number Of Ingredients 8
Steps:
- Heat the butter and oil in a large soup pot at medium high heat so the butter froths a bit. Add the turnips (which should be whatever size dice you prefer) and cook on medium heat until the pieces begin to brown, about 10 minutes.
- Add the broth and bring the mixture to a boil, then reduce heat and simmer, covered, about 10 minutes.
- Add the barley and cook, covered, about 15 minutes more.
- Serve with salt, pepper and Romano cheese if desired.
Nutrition Facts : Calories 204.6, Fat 10.3, SaturatedFat 4.8, Cholesterol 20, Sodium 946.3, Carbohydrate 18.1, Fiber 3.7, Sugar 3.2, Protein 10.1
HEARTY BEEF AND BARLEY SOUP WITH ROOT VEGETABLES
Make and share this Hearty Beef and Barley Soup With Root Vegetables recipe from Food.com.
Provided by Mirj2338
Categories Lunch/Snacks
Time 55m
Yield 6 serving(s)
Number Of Ingredients 17
Steps:
- Heat 1 tablespoon oil over moderate heat in a large pot.
- Add the steak and brown well, stirring occasionally.
- Remove steak and leave the juice.
- Add the remaining teaspoon of oil, onion, bay leaf and caraway seeds.
- Cook for about 4 more minutes.
- Add the carrots, parsnips, turnip, rutabaga, barley, and thyme.
- Stirring constantly, cook for about 5 minutes.
- Stir in bouillon, water, tomato paste, salt, and pepper.
- Bring to a boil over high heat.
- Immediately reduce heat and simmer for 20 minutes.
- Discard bay leaf, stir in the spinach and serve.
BACON, BARLEY, BEAN AND TURNIP SOUP
Grab a spoon and dip into a tasty bowl of Bacon, Barley, Bean and Turnip Soup! For something extra, season your turnip soup with some hot pepper sauce.
Provided by My Food and Family
Categories Home
Time 50m
Yield 8 servings, about 1 cup each
Number Of Ingredients 8
Steps:
- Bring all ingredients except bacon to boil in large saucepan, stirring occasionally.
- Simmer on medium-low heat 30 min. or until vegetables are crisp-tender, stirring occasionally and covering pan after 15 min.
- Sprinkle with bacon.
Nutrition Facts : Calories 110, Fat 1 g, SaturatedFat 0 g, TransFat 0 g, Cholesterol 5 mg, Sodium 470 mg, Carbohydrate 0 g, Fiber 4 g, Sugar 0 g, Protein 6 g
TURNIP AND BARLEY SOUP
Provided by Jacques Pepin
Categories dinner, weekday, main course
Time 1h30m
Yield 6 servings
Number Of Ingredients 9
Steps:
- Heat the oil in a large kettle until hot. Add the onions and the cabbage, and saute them over medium to high heat for about 5 minutes, until lightly browned.
- Add the carrots, potatoes, turnips, barley, stock and salt, if necessary. Bring to a boil, reduce the heat to low, cover, and cook at a gentle boil for 1 hour. Serve hot.
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