Revered for centuries, turnips are the hero of one of our most requested recipes!
The turnip has been revered for centuries. It has been the subject of a Russian folktale and was even immortalized as a symbol in several European coats of arms. In fact, the majestic turnip still appears on the coat of arms for Keutschach am See, Austria.
In recent years, root vegetables such as turnips have experienced a renaissance of sorts. Capitalizing on their popularity, our skilled chefs have created a soup so flavorful that guests have repeatedly requested its recipe. Get a taste of our delicious turnip soup during your next Danube River cruise – or make it at home to your heart’s delight!
- 4 medium turnips (about 1½ pounds) plus 1½ cups thinly sliced turnip greens or spinach, divided
- 2 tablespoons extra-virgin olive oil, divided
- 1 tablespoon butter
- 1 medium onion, sliced
- ½ teaspoon dried rosemary
- ½ teaspoon salt plus a pinch, divided
- ¼ teaspoon freshly ground white pepper plus a pinch, divided
- 4 cups reduced-sodium chicken broth
- ¼ cup shredded carrot
- 2 tablespoons thinly sliced scallion greens
- 2 teaspoons white-wine vinegar
1. Peel and slice turnips. Heat 1 tablespoon oil and butter in a large saucepan over medium heat. Add onion and cook, stirring, until beginning to brown, about 5 minutes. Add the turnips, rosemary, ½ teaspoon salt and ¼ teaspoon white pepper; stir to combine. Cover and cook, stirring once or twice, for 10 minutes.
2. Add broth, increase heat to high and bring to a boil. Reduce heat to maintain a simmer, cover and cook until the turnips are tender, 10 to 12 minutes more.
3. Meanwhile, toss the turnip greens (or spinach) in a medium bowl with carrot, scallion greens, vinegar, the remaining 1 tablespoon oil and pinch of salt and pepper.
4. Puree the soup in the pan using an immersion blender or transfer to a regular blender and blend until smooth. (Use caution when pureeing hot liquids.) Serve each portion of soup topped with a generous ¼ cup of the salad.