Creamy Turnip and Paprika Soup with Crispy Shallot Garnish Recipe

A mouth-watering turnip soup recipe
Yield: 6    Preparation Time:     Cooking Time:
Smooth, creamy soup flavoured with spices and served with crispy shallot crisps. A warming, winter soup.


1 1/2 lb turnip bulbs
1 large onion
3 large garlic cloves, sliced
2 tbsp olive oil
1 tbsp butter
1 pinch sugar
3 cups chicken broth
1 1/2 cups semi-skimmed milk
1/8 tsp cayenne pepper
1 tsp dried thyme leaves
2 tsp paprika
freshly milled black pepper
1 tbsp olive oil
2 tbsp butter

Recipe Instructions

Prepare vegetables
Peel the turnip and chop into cubes. Finely chop the onions. Heat the oil in a large saucepan until hot, and add the turnips and onions. Sauté for around 7-8 minutes until golden brown. Reducing the heat to low and add the garlic, butter and sugar. Cook for a further 10 minutes until vegetables are a darker brown. Add the cayenne pepper, thyme and paprika and cook for a further minute.

Cook the soup
Add the chicken broth, bring to the boil, reduce heat, partially cover and simmer for 10 minutes until turnip is tender. Using a hand-held blender, puree the soup for 30 seconds to 1 minute until smooth. Add enough semi-skimmed milk to thin soup to desired consistency. This should still be thick enough that a garnish will float on the top. Add salt and pepper to taste.

Prepare shallot crisps
Peel and thinly slice shallots. Heat oil and butter in a frying pan and fry shallots for 8-10 minutes until golden brown. Drain.

Put hot soup in bowls and garnish  with the shallot crisps.