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Bunratty Castle - Cream of Turnip Soup


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Bunratty Castle - Cream of Turnip Soup 0 Picture


  • 1 large white onion, peeled and diced
  • 2 medium parsnips, peeled and diced
  • 4 T butter
  • 5 cups chicken stock
  • 1 pound turnips, peeled and cut in chunks
  • 1/2 cup heavy cream
  • salt and pepper to taste


Servings 4
Adapted from


Step 1

Melt the butter in the bottom of a heavy stock pot and saute onions and parsnips until onions are transluscent (about 5 minutes). Add in stock and turnips. Bring to a boil and simmer approximately fifteen minutes (until turnips are tender). Remove from heat, cool slightly, and blend until smooth. Return to stove and cook about five minutes longer. Add heavy cream and heat through. Season to taste. Serve hot.


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