Cream of Turnip and Caramelized Onion Soup
Cream of Turnip and Caramelized Onion Soup
Ingredients
- 6 onions, thinly sliced
- 1/4 cup (55 g) butter
- 3 white turnips, peeled and cubed (see note)
- 4 cups (1 litre) chicken broth
- 1 cup (250 ml) 10% cream or milk
- 4 diagonal slices baguette, toasted
Instructions
- In a pot over low heat, soften the onions in the butter for 30 minutes or until caramelized. Remove 1/3 of the onions and set aside in a bowl.
- Add the turnip, broth and cream to the pot. Bring to a boil. Cover and simmer gently for 20 minutes or until the turnip is tender.
- In a blender, purée the soup until smooth. Season with salt and pepper. Pass through a strainer, if desired.
- Spread the reserved caramelized onions on the toasts. Ladle the soup into 4 bowls. Set a slice of toast on the edge of each bowl.
Cream of Turnip and Caramelized Onion Soup