Root vegetables were and still are a valuable source of food in Ireland. You ask any Irishman or woman what his/ her favourite food is and I bet they will mention a root vegetable.
To-day you can walk into any household in Ireland at dinner time and the family will be sitting down to a hearty feast of meat, potatoes and vegetables and they would certainly not be at all interested in Nouvelle Cuisine.
Turnips are one of those very versatile vegetables and in Ireland it is cooked in a variety of ways from just boiled and mashed with a big lump of creamy golden Irish butter melting on top. Or chopped into cubes and added to an Irish Stew, it adds that lovely earthy taste. In some places it is boiled and mashed and then fried with a bit of butter usually after the pan has been used to fry a bit of bacon, really delicious.
This recipe for Cream of Turnip Soup can be used as meal on its own and would be served with a big slice of home made Wheaten Bread or it can be used as a starter followed by a few slices of Ham and tomatoes. Either way it is a creamy thick soup that captures the rich earthy taste that is Ireland.
Ingredients for Cream of Turnip Soup Recipe
- 125g/ 5oz turnip
- 125g/5oz leek
- 125g/ 5oz celery
- 125g/ 5oz onion
- 125g/ 5oz butter
- 100g/ 4oz flour
- 5 pints of chicken stock 9 if you do not have fresh chicken stock, stock cubes will taste just as good)
- ½ pint to 1 pint of fresh cream depending on how creamy you like your soup
How to make Cream of Turnip Soup
Place the celery, onion and leeks into a pot with the butter allow the vegetables to sweat.
Once the vegetables have sweated for a few minutes add the flour and stir well.
Add the chicken stock bit by bit mixing well.
When the stock is added, add the turnip.
Simmer for about 15 minutes until the turnip is tender.
Remove from the heat.
Using a hand blender, blend the soup until smooth.
Pass through a sieve to catch any remaining lumps.
Put back on the heat for about 5 minutes.
Add the cream and salt and pepper to taste.
Serve with slices of Wheaten Bread.
This article was first published on 04-10-2012 and last modified on 19-03-2017.