Turning a Root Vegetable into a Comforting Low-Carb Dish for Rainy Days
🕒 Prep Time: 20 minutes 🍳 Cooking Time: 30 minutes ⏳ Total Time: 50 Minutes ✅ Difficulty Level: Easy 🍽 Recipe Makes 6 Servings
- 4 tablespoons unsalted butter - ¼ cup chopped onion - 3 cloves garlic minced - 2 lbs turnips diced in ¼ ” cubes - 1 teaspoon salt - ⅛ teaspoon black pepper - 3 cups chicken bone broth - ⅓ cup heavy cream
- 6 slices crispy bacon crumbled - 1 package of cheddar Moon Cheese - ¼ cup minced chives
1. Heat the butter in a dutch oven, once bubbling add in the onion and garlic, cooking for 2-3 minutes until fragrant. Add in the turnips and cook another 3-4 minutes before adding in the salt, pepper, and bone broth.
2. Bring to a simmer, cover and cook for 20 minutes. Remove about a third of the turnips and set aside.
3. Transfer the soup to a blender or use an immersion blender to puree until smooth.
4. Place the soup back in the dutch oven if you used a blender and add the turnips back in. Pour in the heavy cream and bring just to a simmer before diving between 4 bowls. Top with the toppings, then serve.
Here's a nifty trick to prevent any mishaps when adding heavy cream to your piping-hot soup. It's all about tempering that cream! Grab a small amount of the hot soup and slowly pour it into the cream while whisking like a pro. This gentle process gradually warms up the cream, ensuring it blends smoothly into the soup without any curdling. Once your cream is nice and cozy, go ahead and pour it into the soup, giving it a gentle stir to bring all the flavors together. Voila! Creamy goodness without a single curdle in sight!