Asparagus and Turnips Soup
Asparagus and Turnip soup is delicious and nourishing. It can be enjoyed by those who have food sensitivities to the garnishes in this recipe (by just leaving them out). The turnips give the soup a creamy consistency and color that substitutes for the feeling of asparagus cream. For those who can have the garnishes, this recipe has added the garnishes on a separate section; that way, those who can have them, can add them at the end.
- Prep Time10 min
- Cook Time25 min
- Total Time35 min
- Ready in35
- Yield10 servings
- Serving Size1 cup
- 1 ½ pound of asparagus (about three bunches or 1 kilo plus 100 grams)
- 2 liters of home-made chicken stock
- 2 large turnips
- 3 cloves of garlic roughly sliced
- 1 onion roughly chopped
- 2 Tablespoons of ghee or butter
- 2 teaspoons of salt
For the garnish
- Blanched asparagus tips (from asparagus “For Soup”)
- Sour cream (optional)
- Grated cheddar cheese (optional)
Chopping all veggies
Start by rinsing the asparagus and the turnips.
Trim the bottom fibrous/tough part off the asparagus and discard.
Trim the asparagus tips and place them aside (we will use the tips to garnish the soup).
Chop the onion and slice the garlic.
At the stove
Add the ghee to a large cooking pot.
Turn the heat to high until the pot heats, and the butter starts melting.
When the butter starts melting, reduce the heat to medium-low and add the onion and the garlic.
Sauté the onion and the garlic until it is translucent.
Add the asparagus and sauté.
Add the turnips and sauté.
Add the chicken stock and simmer the soup in low heat until the asparagus and the turnips are soft.
At the blender
Blend the soup with a hand blender for a chunky consistency or blend in batches in a blender for a smooth texture.
*Note: If the asparagus and turnips are too fibrous, use a high-speed blender and strain the soup through a sieve.
***Add a teaspoon of sour cream, a pinch of pepper, and grated cheddar cheese for those who can have these foods.