If you're looking for a new way to cook tubers, try this delicious soup from Kerry Dunnington. "It’s a fun soup to serve because no one can guess turnips are the primary ingredient," explains Dunnington. " And then tasters can’t believe how delicious it is!"
Prep Time: 15m
Cook Time: 40m
1 cup milk
1 cup water
1 vegetable bouillon cube
4 cups turnip, peeled and cut into chunks
1 cup white onion, cut into chunks
1 teaspoon salt
1 teaspoon ground ginger
½ cup raw slivered almonds
1 can (14 ounces) coconut milk
Ground turmeric (garnish)
- In a large pot, combine the milk, water, and vegetable cube. Bring the mixture to a gentle boil over moderate heat. Add the turnips, onion, salt, ginger, and almonds. Bring the mixture to a gentle boil. Cover and reduce the heat to simmer (mixture should be rumbling), and cook for 30 to 40 minutes or until the turnips are tender. (When milk is brought to a boil and simmered as it is in this recipe, the milk curdles or “breaks.” When you uncover the pot, the mixture doesn’t look very appetizing, but once you blend it, it turns as smooth as cream.)
- Remove from heat and allow the mixture to cool slightly before transferring to a food processor or blender. Purée the turnip mixture in batches until silky smooth.
- Add the coconut milk to the last batch to be puréed. Transfer all the puréed soup back into the original large pot and stir until well combined. Cook until heated through. For a pop of color garnish bowls of soup with ground turmeric if desired. Serve immediately.
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