Creamy Turnip Soup French Soupe Crémeuse De Navet
Created by Dee Ben on September 26, 2025
- Servings: 4
- Prep Time: 9m
- Cook Time: 45m
- Recipe #45226
Ingredients
- 1 tablespoon butter
- 1 tablespoon olive oil
- 1 leek, white and light green parts, washed, sliced
- 4 turnips, peeled, cubed
- 1 pound potatoes, peeled, cubed
- 4 cups chicken broth
- 4 ounces heavy cream (1/2 cup)
- 1/8 teaspoon nutmeg, ground
- 1/2 teaspoon salt
- 1/8 teaspoon white pepper, to taste
- Garnish
- 1 tablespoon chives, fresh, minced
- 1 tablespoon parsley, fresh, minced
How to Make
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Step 1: Melt the butter and olive oil in a large pot over medium heat.
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Step 2: Add the sliced leek and cook until softened, about 5 minutes and season lightly.
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Step 3: Add the cubed turnips and potatoes and continue to cook for another 5 minutes.
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Step 4: Pour in the vegetable broth, then bring the mixture to a boil.
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Step 5: Reduce the heat and simmer until the vegetables are very tender, about 30 minutes.
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Step 6: Carefully use an immersion blender to purée the soup until smooth and creamy.
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Step 7: Stir in the heavy cream and a pinch of nutmeg.
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Step 8: Gently reheat without bringing to a boil, and season with salt and white pepper to taste.
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Step 9: Ladle the soup into bowls and garnish with fresh chives and parsley.
Nutritional Facts
- Serving Size: 1 (588.2 g)
- Calories 233.2
- Total Fat - 12.7 g
- Saturated Fat - 5.8 g
- Cholesterol - 28.2 mg
- Sodium - 1277.4 mg
- Total Carbohydrate - 26.2 g
- Dietary Fiber - 4.6 g
- Sugars - 5.3 g
- Protein - 5.1 g
- Calcium - 73.7 mg
- Iron - 1.9 mg
- Vitamin C - 21.2 mg
- Thiamin - 0.2 mg