turnip-soup-with-ham

Turnip Soup with Ham and Croutons Recipe

A meaty turnip soup recipe
Yield:     Preparation Time:     Cooking Time:
Smooth, creamy turnip soup served with crispy ham and cornbread croutons. A comforting winter soup.

Ingredients

2 lb turnip, peeled and diced
3 stalks celery
1 1/4 lb onions
1 bay leaf
3 tbsp chopped garlic
10 cups chicken stock
2 oz unsalted butter
1/4 cup double cream
4 oz country ham, julienned
salt
freshly milled black pepper
olive oil
2 cups medium diced cornbread

Recipe Instructions

Prepare and cook the vegetables
Preheat the oven to 400oF. Melt the butter in a large saucepan. Add the celery and onions and sauté for 8 minutes until the vegetables are soft. Add the bay leaf, garlic, salt and pepper and cook for a further 2 minutes stirring occasionally. Add the turnips and stock and bring to the boil. Reduce the heat and simmer, uncovered, for around 1 hour. The turnips should be soft and the consistency fairly creamy and thick.

Puree the soup
Remove the pan from the heat and remove the bay leaf. Using a hand-held blender, puree the soup until very smooth.

Prepare the ham and croutons
Put the ham in a small saucepan and cook until crispy. Remove with a slotted spoon and drain on kitchen roll. Mix the cornbread cubes in olive oil and add salt and pepper to taste. Put on a baking tray and bake for around 6-8 minutes. Bread should be golden brown.

Serve
Add the cream to the soup and reheat until hot. Put into bowls and garnish with the cornbread croutons and crispy ham.

rating

cuisine
American
type
Soup

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