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.


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
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.

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