Creamed turnip soup with nutmeg

Name: Creamed turnip soup with nutmeg - Dana F.
Ingredients: 50 g butter; 1 onion; sliced thin; 3 small kohlrabi; chopped; 1 potato; chopped; 2 l homemade clear chicken broth; 200 g sweet whipping cream; 2 teaspoons grated nutmeg; 2 carrots; julienned; 1 kohlrabi julienned; 2 tablespoons finely chopped dill.

Soups - Creamed turnip soup with nutmeg by Dana F. - Recipia

Creamy Kohlrabi Soup with Nutmeg Discover a recipe that combines the delicate flavor of kohlrabi with the refined aroma of nutmeg, creating a comforting and healthy creamy soup. Kohlrabi, this lesser-used root vegetable in the kitchen, definitely deserves a chance! It has a slightly sweet taste and a crunchy texture that transforms into a fine and velvety cream when cooked. I will share each step to achieve a perfect result, along with some useful tips and variations to customize this recipe to your taste. Preparation time: 15 minutes Cooking time: 45 minutes Total time: 1 hour Number of servings: 4-6 Necessary ingredients: - 50 g butter - 1 onion, thinly sliced - 3 small kohlrabis, chopped - 1 potato, diced - 2 l clear chicken broth (preferably homemade) - 200 g sweet whipping cream - 2 teaspoons grated nutmeg - 2 carrots, julienned - 1 kohlrabi, julienned - 2 tablespoons finely chopped dill Preparation: 1. Preparing the ingredients Start by preparing all the ingredients. Peel the onion, kohlrabis, potato, and carrots. Make sure you have everything at hand to work efficiently. Since kohlrabi is a lesser-used root vegetable, you may not have all the information about it. Kohlrabi is rich in vitamins C and K, as well as fiber, making it perfect for a healthy diet. 2. Melting the butter In a large pot, melt the 50 g of butter over medium heat. The butter will add a rich flavor to your soup and contribute to the creamy texture. 3. Sautéing the onion Add the thinly sliced onion to the pot with the melted butter. Sauté the onion for about 5 minutes, stirring occasionally, until it becomes soft and translucent. It's important not to burn it, as the bitter taste of burnt onion could spoil the flavor of the soup. The onion will add a flavorful base to your soup. 4. Adding the vegetables Once the onion has softened, add the 3 chopped kohlrabis and the potato. Mix them well and sauté together for 5-7 minutes until they soften slightly. This will intensify the flavors of the vegetables and prepare the base of the soup. 5. Boiling the soup Pour the 2 liters of clear chicken broth into the pot. If you don't have chicken broth, you can use water, but the taste will be less rich. Bring the soup to a boil, then reduce the heat to low and cover with a lid. Let it simmer for about 30 minutes, or until the vegetables are soft. 6. Blending with an immersion blender After the vegetables are cooked, use an immersion blender to puree everything directly in the pot. This will transform the mixture into a fine and velvety creamy soup. If you don't have an immersion blender, you can use a regular blender, but be careful not to burn yourself with the hot liquid. 7. Adding the cream and spices Once the soup has been pureed, add the 200 g of sweet whipping cream and mix well. Allow the soup to come to a gentle boil. This step will make the soup even creamier. Then, add the grated nutmeg, salt, and pepper to taste. The nutmeg will add a note of warmth and flavor. 8. Preparing the garnish In a separate pan, add a few tablespoons of water and boil the julienned carrot and kohlrabi strips for 2 minutes until they become slightly soft. These will add a contrast of texture and color when used as a garnish. 9. Serving To serve, pour the creamy soup into bowls and garnish with the boiled strips of carrot and kohlrabi, as well as the finely chopped dill. This garnish not only looks good but also adds a fresh and pleasant flavor. Useful tip: The soup can be stored in the refrigerator for the next day, and the flavors will become even more intense. It can also be frozen, but I recommend adding the cream after thawing to maintain its creamy texture. Possible variations: You can also add other vegetables, such as celery or zucchini, to diversify the taste. Additionally, you can replace the cream with Greek yogurt for a lighter version. Ideal combinations: This creamy kohlrabi soup pairs perfectly with a slice of toasted bread or flavored croutons. You can serve it alongside a glass of dry white wine or fresh lemonade for an unforgettable meal. Calories and nutritional benefits: A serving of creamy kohlrabi soup has about 250 calories. This is a healthy choice, rich in vitamins, minerals, and fiber, contributing to a balanced diet. Frequently asked questions: 1. Can I use frozen kohlrabi? While fresh kohlrabi offers the best texture and taste, you can also use frozen kohlrabi. Make sure to thaw and drain it well before use. 2. What can I use instead of nutmeg? If you don't have nutmeg, you can use a spice blend like cinnamon or ginger, but use them sparingly to avoid overpowering the taste of the kohlrabi. 3. How can I make the soup spicier? If you like spicy food, you can add a few chili flakes during cooking or sprinkle a little cayenne pepper on top before serving. Now that you have all the necessary information, all that's left is to get cooking! Kohlrabi awaits you to transform it into a delicious and comforting creamy soup, perfect for chilly days or for moments when you want to indulge in a healthy meal. Enjoy!