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Posted on 12/9/11 at 2:45 pm to Napoleon
Thought of another one:
Roasted Turnip Soup
Rub 4 large peeled turnips in a little canola oil, sprinkle with sea salt, then roast in the oven at 425 for 30-60 minutes. Once tender, cool and cube the turnips and set aside.
Saute 2 medium diced onions or leeks and 2 minced cloves of garlic in 2tbsp. oil or butter. Add a 4 cup box of chicken or vegetable broth and bring to a boil. Simmer about 10 minutes, then cool according to your food processor recommendations. You may have to process the soup in 2-3 batches. Pulse each batch several times until the soup is smooth.
Return the puree to the pan and add 1/4 to 1 cup of milk, cream, or evaporated skim milk.
Garnish with parsley.
Roasted Turnip Soup
Rub 4 large peeled turnips in a little canola oil, sprinkle with sea salt, then roast in the oven at 425 for 30-60 minutes. Once tender, cool and cube the turnips and set aside.
Saute 2 medium diced onions or leeks and 2 minced cloves of garlic in 2tbsp. oil or butter. Add a 4 cup box of chicken or vegetable broth and bring to a boil. Simmer about 10 minutes, then cool according to your food processor recommendations. You may have to process the soup in 2-3 batches. Pulse each batch several times until the soup is smooth.
Return the puree to the pan and add 1/4 to 1 cup of milk, cream, or evaporated skim milk.
Garnish with parsley.
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