2 T olive oil
1 1/2 lb turnips- peeled & cut into 1-inch cubes
1 large onion, diced large
1 T butter
pinch of sugar
2 garlic cloves, sliced thick
2 t paprika
1 t dried thyme
1/8 t cayenne pepper
2 c chicken broth
1 1/2 c half & half
salt
pepper
====
1 T olive oil
1 T butter
1/2 onion, thinly sliced
In a soup pot heat the olive oil over medium-high heat. Add the turnips & onions cooking until they just start to brown. Reduce heat to medium-low and add butter, sugar & garlic. Cook until the turnips & onions are a caramel color. Add the paprika, thyme & cayenne cook until fragrant, just about a minute. Add the chicken broth & bring to a simmer. Partially cover & let simmer until the turnips are soft, 10 - 20 minutes.
Using either an immersion blender, blender or food processor purée the soup until smooth. Add the half & half. Add salt & pepper as needed & heat through.
Fry the sliced onions in the butter & olive oil until crispy. Sprinkle on each serving of soup.
1 1/2 lb turnips- peeled & cut into 1-inch cubes
1 large onion, diced large
1 T butter
pinch of sugar
2 garlic cloves, sliced thick
2 t paprika
1 t dried thyme
1/8 t cayenne pepper
2 c chicken broth
1 1/2 c half & half
salt
pepper
====
1 T olive oil
1 T butter
1/2 onion, thinly sliced
In a soup pot heat the olive oil over medium-high heat. Add the turnips & onions cooking until they just start to brown. Reduce heat to medium-low and add butter, sugar & garlic. Cook until the turnips & onions are a caramel color. Add the paprika, thyme & cayenne cook until fragrant, just about a minute. Add the chicken broth & bring to a simmer. Partially cover & let simmer until the turnips are soft, 10 - 20 minutes.
Using either an immersion blender, blender or food processor purée the soup until smooth. Add the half & half. Add salt & pepper as needed & heat through.
Fry the sliced onions in the butter & olive oil until crispy. Sprinkle on each serving of soup.
