1,570 easy and fully explained recipes, with +66K photos and 78 videos

This site uses only a few technical cookies necessary for its operation. By continuing to browse, you accept their use.
To find out more...

Turnip top soup

Name: Turnip top soup
Prep time: 17 min
Cook time: 25 min
Total time: 42 min
Yield: 1 litre 500 ml
Cuisine: French
Ingredients: 200 g turnip (or other vegetable) tops; 2 potatoes; 2 shallots; 50 g butter; 1 litre 500 ml water

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.

74 K 3.8/5 (6 reviews)503538

Duration

45 min.

Difficulty

Easy

Last modified on: April 10^th 2019

Step by step recipe Ingredients Duration Nutritional facts Cost Comments Support the site ❤️

For 1 litre 500 ml, you will need:

1 200 g turnip (or other vegetable) tops
2 2 potatoes
3 2 shallots
4 50 g butter
5 1 litre 500 ml water
Total weight: 2,120 grams

Times for this recipe

Preparation

20 min.

Cooking

25 min.

All in all

45 min.

Preparation 20 min.

Cooking 25 min.

When should you start or finish this recipe?

If you start now, at , you will finish around : ?.Change start time

To finish around 7pm, you'll need to have started before: .Change end time

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.

Stage 2 - ⌛ 5 min.

Cut off the stalks and wash like lettuce, then drain.

Set aside.

Stage 3 - ⌛ 5 min.

Peel 2 potatoes and slice.

set aside.

Stage 4 - ⌛ 3 min.

Prepare 2 shallots and chop.

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.

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.

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.

Keeping: 1 or 2 days in the fridge, wrapped in plastic.

Source: Home made.

Support the site ❤️

This site has been around for years, with no advertising, no pop-ups, no traps, no information gathering, and I maintain it alone, out of passion.
If you liked this recipe, your support helps me to keep going.
Support cuisine-facile.com

Nutritional information

	Proteins	Carbohydrates	Fats	Calories	Energy
Per 100 g	0 g	3 g RDI=1 %	1 g RDI=3 %	32 kcal RDI=2 %	136 kJ RDI=2 %
Whole recipe	7 g RDI=11 %	69 g RDI=26 %	42 g RDI=58 %	688 kcal RDI=34 %	2,881 kJ RDI=34 %