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Turnip And Carrot Soup
| Main ingredients | Turnips (shalgham), Carrot, Butter, Olive oil, Garlic, Onion, Fresh thyme sprigs, Vegetable stock, Crushed black peppercorns, Milk, Fresh cream, Fresh chives |
| Cuisine | Fusion |
| Course | Soups |
| Prep time | 5-10 minutes |
| Cook time | 20-25 minutes |
| Serve | 4 |
| Taste | Savoury |
| Level of cooking | Easy |
| Others | Vegetarian |
Ingredients
- 2 medium turnips (shalgham), peeled and diced
- 1 medium carrot, peeled and diced
- 1 tablespoon butter
- ½ tablespoon olive oil
- 1 tablespoon finely chopped garlic
- 1 medium onion, roughly chopped
- 2-3 fresh thyme sprigs
- 4 cups vegetable stock
- Salt to taste
- Crushed black peppercorns to taste
- 1 cup milk
- ¼ cup fresh cream
- Chopped fresh chives for garnish
Method
- Heat butter and olive oil in a non-stick deep pan, add garlic and sauté for 1 minute. Add onion, mix well and saute till it turns translucent.
- Pluck the leaves of thyme sprigs and add and mix well. Add carrot and turnips, mix well and sauté on high heat for 2-3 minutes.
- Reduce heat to medium, add vegetable stock, salt and crushed black peppercorns, mix well, cover and cook for 8-10 minutes.
- Switch the heat off and blend the mixture with an electric hand blender till smooth. Add milk and continue to blend.
- Place the pan back on heat and cook for 2-3 minutes. Add fresh cream, mix and cook for 1-2 minutes.
- Transfer the soup into serving bowls, garnish with chives and crushed black peppercorns. Serve hot.
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