Easiest Way to Cook Yummy The Legendary Turnip Cheese Soup

The Legendary Turnip Cheese Soup. Great recipe for The Legendary Turnip Cheese Soup. As tradition goes, the mighty haggis is served with. It's a simple Cos Lettuce Salad with 'My Legendary Caesar Dressing'.

Parmesan Cheese can be grated and mixed with lettuce, but I like the chunky shaved pieces better. Get the recipe for Salt-Roasted Turnips with Goat Cheese and Greens. the legendary Kyoto restaurant. The soup's deeply flavored broth, called. You can have The Legendary Turnip Cheese Soup using 19 ingredients and 7 steps. Here is how you achieve it.

Ingredients of The Legendary Turnip Cheese Soup

1. Prepare 1/4 cup of unsalted butter.
2. Prepare 2 tbsp of unsalted butter.
3. It's 1/4 cup of all-purpose flour.
4. You need 3 cups of half & half, warmed up and set aside.
5. You need 1 tsp of nutmeg.
6. You need 12 oz of smoked cheddar, grated.
7. It's 1 of celery rib, finely chopped.
8. You need 4 cloves of garlic, minced.
9. Prepare 1 of Spanish onion, finely chopped.
10. It's 1 tbsp of thyme, chopped.
11. It's 1 of shallot, minced.
12. You need 6 oz of gouda, grated.
13. It's 3 cups of chicken stock (recipe coming soon). You can use veggie stock to make this vegetarian.
14. Prepare 3 of turnips, cubed, seasoned and oven roasted.
15. It's of Sea or Kosher salt and freshly ground pepper.
16. Prepare 4 pieces of bacon, cooked and crumbled - OPTIONAL.
17. You need 1 of large stockpot.
18. It's 1 of medium pot.
19. Prepare 1 of immersion blender.

This Loaded Keto Turnip Soup is absolutely delicious and tastes just like a loaded potato soup just without all the carbs! This Loaded Keto Turnip Soup recipe is sponsored by Moon Cheese, thank you for supporting the brands that make delicious Cast Iron Keto recipes EPIC. This easy Loaded Turnip Soup is a great low-carb variation of traditional loaded potato soup. In a large pot melt the butter over medium heat.

The Legendary Turnip Cheese Soup step by step

1. Add the 1/4 cup butter to the pan on medium heat, and as the butter melts whisk in the flour. Let it cook for 3-4 minutes until the flour turns a light brown and smells a little nutty..
2. In a slow, constant stream to avoid clumping, add the warm half & half into the flour mixture, whisking constantly. Let the mixture heat as you whisk, and it will gradually thicken. Add the nutmeg. Season with salt and pepper..
3. Once the sauce is the consistency of a light gravy, add the grated cheese and whisk it into the sauce so it melts evenly. Set aside..
4. In the medium pot, add the 2 tbsp butter over medium heat. Then add the celery, onion, shallot, garlic and thyme and cook, stirring, until softened, about 8 minutes. Season with salt and pepper. Add the stock and bring to a simmer..
5. CAREFULLY whisk the stock mixture into the cheese sauce until it is fully incorporated. Then add the turnips..
6. Now here's the fun part! Plug in your immersion blender, and start demolishing the turnips in the soup. They don't have to be completely pureed, just enough to have small chunks of turnips in the mix. Keep the soup on a low burner until your guests arrive..
7. Top with crumbled bacon if you wish..

Add the rutabagas and parsnips and stir, then pour in the broth, raise the heat to high and bring to a simmer. Place turnips, potatoes, and onions in saucepan. Cover with small amount of water and simmer until tender; drain. Serve it as a starter or side soup. The mini salad on top is optional, but we love the bit of texture from the greens and pop of flavor from the vinaigrette.

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