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Prep TimeHalf an hour
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Cook Time1 hour to roast vegetables
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Serving4
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I made this soup after I roasted the vegetables beneath a chicken in my Romertopf clay cooker. By the time the chicken was done, the vegetables were softer than I would have preferred. But they made a terrific puree and the best tasting soup ever. This soup was so comforting, creamy and delicious. I think any sort of root vegetable puree would work here. Just add chicken broth, cream and sour cream, season well and garnish with bits of good smoky bacon. And, as always, serve it on a beautiful table and enjoy yourself.
Ingredients
Sweet Potato and Turnip Soup
Directions
The crucial step here is to roast off some sweet potatoes and turnips (actually one each cut into chunks was enough). Some roasted garlic squeezed out of the pod would be nice. Then puree the root vegetables with chicken stock and a little cream. Frozen corn kernals add extra flavor. Garnish with bacon and scallions and anything else you think would be good! This was so comforting and so delicious!
Roast the vegetables. I actually roasted one sweet potato and one turnip beneath a chicken in the Romertopf clay cooker. I squeezed some roasted garlic over the vegetables. A few sprigs of thyme were tossed in as well. After an hour, they were really soft and perfect for a soup. You could simply roast the vegetables on a sheet pan too.
Make a puree with heavy cream, sour cream, and salt & pepper. Use the handheld immersion blender or do this in a Kitchenaid blender.
Add canned chicken broth to get the consistency you want.
Add the frozen corn kernels.
Puree again if necessary. Garnish with chopped bacon and scallions. Serve with buttered garlic toast.
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