Turnip Bisque Recipes

Steps:

• Bring a lot of salted water to a boil and parboil the turnips for 7 minutes; add the garlic and boil 1 minute longer; drain.
• Melt 8 to 12 tablespoons of butter and cook the garlic and turnips, covered, over low heat for 5 minutes.
• Transfer turnips and garlic to a food processor and puree until smooth, adding 4 more tablespoons butter with the machine turned on. Season well with salt and pepper and, if made in advance, reheat in a double boiler.

Steps:

• In a 6-8 quart soup pot saute the onion and garlic in the olive oil until the onion is softened.
• Add the sweet potato, parsnip and turnip and cook until softened, about 8 minutes, stirring occasionally.
• Add the chicken stock and bring to a boil.
• Boil uncovered for 15 minutes or until vegetables are tender.
• Puree using either a stick/immersion blender or by transferring to a blender and then back to the pot.
• Slowly add the heavy cream into the puree.
• Ladle into bowls and garnish with a dollop of sour cream and a sprinkle of chopped flat leaf parsley.