Silken Turnip and Potato Soup (and How to Make Chicken Stock) Recipe | Yummly
AboutCareersContact UsFAQs
BookmarkletYum Button

Silken Turnip and Potato Soup (and How To Make Chicken Stock)

FARM FRESH FEASTS
18Ingredients
80Minutes
Read Directions
Add to Meal Planner

Add to Meal Planner

Ingredients

US|METRIC
4 SERVINGS
  • 1 soup (pack, or 1/2 cup each chopped carrot, celery, and onion)
  • 1 roasted chicken (leftover carcass from a)
  • 5 stems fresh parsley
  • 2 cloves garlic (smashed, with papers)
  • 2 whole cloves
  • 2 bay leaves
  • 1 teaspoon thyme (French)
  • 2 teaspoons salt
  • 10 peppercorns
  • 4 quarts water
  • 1/2 stick butter (4 Tablespoons, I use unsalted but a vegan buttery spread works fine)
  • 2 onions (thinly sliced, I use a Benriner)
  • 6 turnips (about 2 pounds, peeled and thinly sliced)
  • 5 potatoes (1/2 to 1 pound, peeled and thinly sliced)
  • 2 quarts chicken stock (use vegetable stock if you prefer)
  • 2 teaspoons salt (I used Kosher)
  • nutmeg (how do you measure when you're microplane grating it? try for 1/2 teaspoon)
  • sour cream (optional, for garnish--my daughter's excellent suggestion)
  • Did you make this?
    Add All to Shopping List
    Add to Meal Planner

    PlanShop