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Layered Turnip and Carrot Soups
2013-08-06
https://www.metro.ca/userfiles/image/recipes/etages-potage-rabioles-carottes-4697.jpg
PT25M
PT1H00M
PT1H25M
In a saucepan, melt the butter. Add the onions, turnip and parsnip. Over high heat, stir for a few minutes until the onions are coloured and the turnip and parsnip are lightly browned. Add the broth and cook over low heat for 20 minutes. Let rest, then reduce to a purée with a hand mixer (or blender). Over low heat, add the milk and coconut milk. Season with a pinch of nutmeg and a few drops of Pernod. Season to taste. Cook another 10 minutes for the flavours to blend.Use the same procedure for the carrot soup. In a saucepan, melt the butter, and add the onion and carrots. Over high heat, stir for a few minutes and add the broth. Cook over low heat for 20 minutes. Let rest, then reduce to a purée. Over low heat, add the milk, a pinch of turmeric and season to taste. Cook for 10 minutes on very low heat.In heat resistant glass cups, pour a ladle of the turnip soup, then very gently pour in a second ladle of the carrot soup. Garnish with a dollop of whipped cream and some purple basil leaves.
6
Metro
4
3
5
3
for the turnip soup
1 Tbsp. (15 mL) butter
2 yellow onion, thinly sliced
1 turnip peeled and cubed
3 parsnip, peeled and cubed
1 cup (250 mL) chicken broth
1/2 cup (125 mL) milk
1 cup (250 mL) coconut milk
a pinch, nutmeg
a few drops, pernod
Salt and freshly ground pepper
1 Tbsp. (15 mL) butter
2 yellow onion, thinly sliced
5 large carrots, peeled and cubed
1 1/2 cups (375 mL) chicken broth
1/2 cup (125 mL) milk
a pinch, turmeric
Salt and freshly ground pepper
as a garnish, whipped cream
as a garnish purple basil, a few leaves
Layered Turnip and Carrot Soups
-
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Gluten-free
6
servings
0:25
Preparation
1:00
COOKING
1:25
TOTAL TIME
Ingredients
-
for the turnip soup
-
1 Tbsp.
(15 mL)butter
-
2
yellow onion, thinly sliced
-
1
turnip peeled and cubed
-
3
parsnip, peeled and cubed
-
1 cup
(250 mL)chicken broth
-
1/2 cup
(125 mL)milk
-
1 cup
(250 mL)coconut milk
-
a pinch, nutmeg
-
a few drops, pernod
-
Salt and freshly ground pepper
-
1 Tbsp.
(15 mL)butter
-
2
yellow onion, thinly sliced
-
5
large carrots, peeled and cubed
-
1 1/2 cups
(375 mL)chicken broth
-
1/2 cup
(125 mL)milk
-
a pinch, turmeric
-
Salt and freshly ground pepper
-
as a garnish, whipped cream
-
as a garnish purple basil, a few leaves
Preparation
In a saucepan, melt the butter. Add the onions, turnip and parsnip. Over high heat, stir for a few minutes until the onions are coloured and the turnip and parsnip are lightly browned. Add the broth and cook over low heat for 20 minutes. Let rest, then reduce to a purée with a hand mixer (or blender). Over low heat, add the milk and coconut milk. Season with a pinch of nutmeg and a few drops of Pernod. Season to taste. Cook another 10 minutes for the flavours to blend.
Use the same procedure for the carrot soup. In a saucepan, melt the butter, and add the onion and carrots. Over high heat, stir for a few minutes and add the broth. Cook over low heat for 20 minutes. Let rest, then reduce to a purée. Over low heat, add the milk, a pinch of turmeric and season to taste. Cook for 10 minutes on very low heat.
In heat resistant glass cups, pour a ladle of the turnip soup, then very gently pour in a second ladle of the carrot soup. Garnish with a dollop of whipped cream and some purple basil leaves.
Source :
Metro
Legal Notice
Gluten-free recipes
Make sure you are using only gluten-free cereals, flours and starches, and read the labels carefully when you buy these products.
Metro Richelieu inc. , its affiliated companies and affiliates are not responsible for any circumstance that should come up when using the suggested recipes. Each person using this site must check that each of the ingredients is allowed in his/her diet and is not part of his/her restricted foods.
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