Peppery Cream of Turnip Soup

By HeatherS

This dish can be assembled the night before it is cooked but without adding the cream and hot pepper sauce. Complete Step 1 and refrigerate overnight. The next day, continue cooking as directed in Step 1. Or cook the soup overnight in the slow cooker, puree and refrigerate. When ready to serve, bring to a boil in a pot on stovetop and simmer for 5 to 10 minutes before serving. Stir in cream and hot pepper sauce.

Ingredients

• 9 small white turnips, cut into 1/2-inch (1-cm) cubes, about 6 cups (1.5 L)
• 2 potatoes, peeled and cut into 1/2-inch (1 -cm) cubes
• 3 onions, diced
• 1/2 tsp ground nutmeg
• 1/2 tsp granulated sugar
• 1 tsp salt
• 1/4 tsp freshly ground black pepper
• 6 cups chicken stock
• 1 cup whipping cream
• 1 tsp hot pepper sauce, such as Tabasco Finely chopped parsley or chives
• Garlic Croutons (optional)
• 1 tbsp olive oil
• 1 clove garlic, put through a press or finely minced
• 2 cups white bread, crusts removed, cut into 1/4 inch (0.5-cm) cubes

Details

Servings 6

Preparation

Step 1

In slow cooker stoneware, combine turnips, potatoes, onions, nutmeg, sugar, salt, pepper and chicken stock.

Cover and cook on Low for 8 to 10 hours or on High for 4 to 5 hours, until vegetables are tender.

In a blender or food processor, puree soup in batches. Stir in cream and hot pepper sauce. Spoon into individual soup bowls and garnish with parsley or chives or garlic croutons, if using.

To make Garlic Croutons: Preheat oven to 375°F (190°C). In a small bowl, combine olive oil and garlic. Place bread cubes in a large bowl. Pour olive-oil mixture over bread cubes and toss