I had someone message and ask for a favorite but simple soup recipe for this bitter cold weekend and I gave them the recipe for this soup below. One of our very favorite soups…from the kitchen in the canyon! I’ve given this recipe before, I’m just almost sure…but except for a good hot chili soup…this is our all time favorite soup recipe. And I just call it ‘Turnip Soup”…but its soooooooooo much more than that and one of the most filling and delicious soups you’ll ever have.
I got this recipe from an old bachelor man that
used to go to Weaver Creek. He was big on gardening and in the fall he’d bring buckets of some of the most beautiful turnips you ever saw. I called them cartoon turnips because they were so big and beautiful..and we could take out 2 or 3 from the bucket or 10 or 12 … he didn’t care because he always has another bucket or two in his truck. 🙂
But he gave me this recipe for this soup…and he said it’s his ‘old favorite stand by’ during the winter and he tries to make it once a week or so. Just talking about it now…makes me want to make a big pot and I’ll probably do that tomorrow…But here we go…the bachelors recipe for “Turnip Soup”
TURNIP SOUP
turnips ( I use about 10-12 because when they’re cooked, I’m going to mash up about half of them and put them back in the pan)
Potatoes and I use about 10-12 of those…because I’m going to do the same with them…
1 onion diced
Bacon diced or braised boneless, skinless chicken tenders diced already browned…(optional)
salt and pepper to taste and I add a tsp or more of cayenne
2-3-4 tbsp. bacon grease
I dice all the turnips and potatoes and get them to cooking. Use plenty of water 3-4 cups at least…you’ll have to be the judge…but you’ll want a good bit of broth when you’re done. When the turnips and potatoes are very tender and want to fall apart when touched…I take out about half of each and mash them in a plate and put them back in the pot. I add the diced onion and the diced/browned bacon or diced chicken if I’m adding that….and sometimes I make it with no meat at all…
I cook it again…simmering for another 20-30 minutes stirring often…You don’t want your broth to cook down too low because you want to have lots of soupy broth …
I usually bake a small pan of cornbread and we crumble that in a bowl and put the soup over that.
This is an absolutely DELICIOUS soup and such a super comfort food for a bitter cold winters day….
Peace and love from the canyon
See More Recipes from the Kitchen in the Canyon Here
I got this recipe from an old bachelor man that
used to go to Weaver Creek. He was big on gardening and in the fall he’d bring buckets of some of the most beautiful turnips you ever saw. I called them cartoon turnips because they were so big and beautiful..and we could take out 2 or 3 from the bucket or 10 or 12 … he didn’t care because he always has another bucket or two in his truck. 🙂
But he gave me this recipe for this soup…and he said it’s his ‘old favorite stand by’ during the winter and he tries to make it once a week or so. Just talking about it now…makes me want to make a big pot and I’ll probably do that tomorrow…But here we go…the bachelors recipe for “Turnip Soup”
TURNIP SOUP
turnips ( I use about 10-12 because when they’re cooked, I’m going to mash up about half of them and put them back in the pan)
Potatoes and I use about 10-12 of those…because I’m going to do the same with them…
1 onion diced
Bacon diced or braised boneless, skinless chicken tenders diced already browned…(optional)
salt and pepper to taste and I add a tsp or more of cayenne
2-3-4 tbsp. bacon grease
I dice all the turnips and potatoes and get them to cooking. Use plenty of water 3-4 cups at least…you’ll have to be the judge…but you’ll want a good bit of broth when you’re done. When the turnips and potatoes are very tender and want to fall apart when touched…I take out about half of each and mash them in a plate and put them back in the pot. I add the diced onion and the diced/browned bacon or diced chicken if I’m adding that….and sometimes I make it with no meat at all…
I cook it again…simmering for another 20-30 minutes stirring often…You don’t want your broth to cook down too low because you want to have lots of soupy broth …
I usually bake a small pan of cornbread and we crumble that in a bowl and put the soup over that.
This is an absolutely DELICIOUS soup and such a super comfort food for a bitter cold winters day….
Peace and love from the canyon
See More Recipes from the Kitchen in the Canyon Here
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