Directions:
- Heat oil over medium-high heat in a large, deep saute pan until shimmering.
- Add turnips, then onion; saute, stirring very little at first, then more frequently, until vegetables start to turn golden brown, 7 to 8 minutes.
- Reduce heat to low and add butter, sugar and garlic; continue cooking until all vegetables are a rich spotty caramel color, about 10 minutes longer.
- Add paprika, thyme and cayenne pepper; continue to saute until fragrant, 30 seconds to 1 minute longer.
- Add broth; bring to a simmer over medium-high heat. Reduce heat to low and simmer, partially covered, until turnips are tender, about 10 minutes.
- Using an immersion blender or traditional blender, puree until very smooth, 30 seconds to 1 minute. (If using a traditional blender, vent it either by removing the lid's pop-out center or by lifting one edge of the lid. Drape the blender canister with a kitchen towel. To 'clean' the canister, pour in a little half-and-half, blend briefly, then add to the soup.)
- Return to pan (or a soup pot); add enough half-and-half so the mixture is souplike, yet thick enough to float garnish. Taste, and add salt and pepper if needed. Heat through, ladle into bowls, garnish and serve.
Nutrition Facts
| Amount Per 1 Serving | |||
| Calories | 189.64 Kcal (794 kJ) | ||
| Calories from fat | 125.79 Kcal | ||
| % Daily Value* | |||
| Total Fat | 13.98g | 22% | |
|---|---|---|---|
| Cholesterol | 27.47mg | 9% | |
| Sodium | 532.96mg | 22% | |
| Potassium | 451.9mg | 10% | |
| Total Carbs | 12.55g | 4% | |
| Sugars | 5.67g | 23% | |
| Dietary Fiber | 3.14g | 13% | |
| Protein | 3.44g | 7% | |
| Vitamin C | 35mg | 58% | |
| Iron | 0.4mg | 2% | |
| Calcium | 118.6mg | 12% | |
| Amount Per 100 g | |||
| Calories | 58.18 Kcal (244 kJ) | ||
| Calories from fat | 38.59 Kcal | ||
| % Daily Value* | |||
| Total Fat | 4.29g | 22% | |
|---|---|---|---|
| Cholesterol | 8.43mg | 9% | |
| Sodium | 163.52mg | 22% | |
| Potassium | 138.65mg | 10% | |
| Total Carbs | 3.85g | 4% | |
| Sugars | 1.74g | 23% | |
| Dietary Fiber | 0.96g | 13% | |
| Protein | 1.06g | 7% | |
| Vitamin C | 10.7mg | 58% | |
| Iron | 0.1mg | 2% | |
| Calcium | 36.4mg | 12% | |
* Percent Daily Values are based on a 2000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
Find out how many calories should you eat.
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