Turnip top soup
It may no longer be widely known these days, but the leafy tops of certain root vegetables are edible, so it's a shame to waste them.
Better still, the leaves can be made into interesting accompaniments for their root vegetable, or soups with amazing flavours.
In this recipe, I will show you how to make a soup with turnip and radish leaves.
Better still, the leaves can be made into interesting accompaniments for their root vegetable, or soups with amazing flavours.
In this recipe, I will show you how to make a soup with turnip and radish leaves.
8,5064/5 for 2 ratings
Grade this recipe: Last modified on: April 10th 2019
For 1 litre 500 ml, you will need:
2 
How long does it take?
Time required for this recipe:
| Preparation | Cooking | Start to finish |
|---|---|---|
| 17 min. | 25 min. | 42 min. |
At what time?
- When will I finish if I start the recipe at a certain time?
When should I start for the recipe to be ready at a certain time?
Keeping:
1 or 2 days in the fridge, wrapped in plastic.Step by step recipe
Stage 1
Rescue 200 g turnip (or other vegetable) tops.
These might be from turnips and radishes bought for another recipe, or if you go to the market, for example, stall holders will probably give them to you for nothing, as customers generally ask for them to be taken off.
These might be from turnips and radishes bought for another recipe, or if you go to the market, for example, stall holders will probably give them to you for nothing, as customers generally ask for them to be taken off.
Stage 3 - 5 min.
Stage 5 - 1 min.
Melt 50 g butter in a large saucepan on medium heat. When it begins to froth, add the chopped shallot, salt and pepper.
Cook for 1 minute without colouring.
Cook for 1 minute without colouring.
Stage 6
Add the vegetable tops to the pan and stir round until...
Stage 7 - 4 min.
...they wilt and shrink down into the butter and shallots.
Note: depending on the quantity of leaves, you can do this in batches.
Note: depending on the quantity of leaves, you can do this in batches.
Stage 8 - 1 min.
Pour in 1 litre 500 ml water and add the potato slices. Salt and pepper again.
Stage 9 - 20 min.
Simmer on low heat for about 20 minutes until the potatoes are tender.
Stage 10 - 3 min.
Take off the heat and blend, then check the seasoning.
Stage 11
Your turnip top soup is ready.
Remarks
The quantity of leaves in this recipe is for guidance only, so use whatever you have to hand.
As soon as they are separated from their roots, these vegetable tops wilt very rapidly, so they should be freshly picked and used quickly. If you need to defer making your soup, cut the tops off the fresh vegetables and seal in a plastic bag with a piece of dampened absorbant paper, then these will keep in the fridge for a day or two.
For more flavour, use vegetable stock instead of water.
As soon as they are separated from their roots, these vegetable tops wilt very rapidly, so they should be freshly picked and used quickly. If you need to defer making your soup, cut the tops off the fresh vegetables and seal in a plastic bag with a piece of dampened absorbant paper, then these will keep in the fridge for a day or two.
For more flavour, use vegetable stock instead of water.
Nutritional information
| Whole recipe | |||
|---|---|---|---|
| Energetic value | Proteins | Carbohydrates | Fats |
| 688 Kcal or 2,881 Kj | 7 gr | 69 gr | 42 gr |
| 34 % | 3 % | 7 % | 6 % |
| Per 100 g | |||
|---|---|---|---|
| Energetic value | Proteins | Carbohydrates | Fats |
| 32 Kcal or 134 Kj | < 1 gr | 3 gr | 2 gr |
| 2 % | <1 % | <1 % | <1 % |
How much will it cost?
- For 1 litre 500 ml : 0.75 €
Note : These prices are only approximate.
Source
Home made.More recipes?
This recipe uses (among others) | Water: You can get more informations, or check-out other recipes which use it, for example: Naan, Caramel rice pudding, Steak burger topped with egg, Classic French white bread, Valay-Brest, ... All |
 | Turnip (or other vegetable) tops: You can check-out other recipes which use it, like for example: Super-green, super-thrifty soup, ... All |
 | Butter: You can get more informations, or check-out other recipes which use it, for example: Langoustine gratin, Steak burger topped with egg, Potato Waffles with Smoked Salmon, Comtoise apple charlotte, Spinach Mornay, ... All |
 | Potatoes: You can get more informations, or check-out other recipes which use it, for example: Endives "bonne femme", Ramekins of duchess potatoes, Boulangère potatoes, Avengers' potatoes, Express sauerkraut, ... All |
Other recipes you may also like
Boeuf (beef) bourguignon
Bœuf bourguignon is a traditional recipe of French cuisine (bourguignon means from Burgundy). It's chunks of meat cooked slowly with bacon, onions, carrots and mushrooms in red wine.107,349 32.5/5 for 2 ratings 4 hours 20 min.
Potato gratin
This classic French recipe is made with sliced potatoes baked in milk and browned on top.86,185 14.6/5 for 14 ratings 1 hour 47 min.
Morteau sausage
In this recipe Morteau sausage is cooked on a bed of potatoes cut into medium sized pieces. The idea of this recipe is that the pricked Morteau sausage cooks slowly, so that its smoky flavour seeps down onto the potatoes - it's a pure delight.290,655 34.3/5 for 12 ratings 1 hour 31 min.
Italian Meringue
Italian meringue is made with sugar cooked to 120°C or 248°F. This is different from the French, which is made from caster sugar. The cooked sugar gives a softer meringue which can be added to other preparations or use as it is.104,8544.3/5 for 15 ratings 30 min.
Potato purée
The French have fond childhood memories of this, and while nothing will ever be as good as "Maman" made, here's a fairly straightforward way to make it.56,1615/5 for 13 ratings 1 hour 35 min.
News list of cooking-ez.com
Sign up to receive the latest recipes (next batch due to be sent on 2020-07-12)
Note: We'll never share your email with anyone else.
Follow this recipe
If you are interested in this recipe, you can "follow" it, by entering your email address here. You will then receive a notification immediately each time the recipe is modified or a new comment is added. Please note that you will need to confirm this following.Note: We'll never share your email with anyone else.
Alternatively: you can subscribe to the mailing list of cooling-ez.com , you will receive a e-mail for each new recipe published on the site.
Post your comment or question