Mangez Québec

Carrot-turnip soup duo

Portions
6

ingredients

Turnip Soup

  • 15 ml (1 tbsp.) butter
  • 2 Quebec yellow onions, thinly sliced
  • 1 small Quebec turnip, peeled and diced
  • 3 large Quebec parsnips, peeled and diced
  • 250 ml (1 cup) chicken broth, homemade or ready-made
  • 125 ml (1/2 cup) milk
  • 250 ml (1 cup) coconut milk
  • 1 pinch nutmeg
  • A few drops Pernod
  • Salt and freshly ground pepper

Carrot Soup

  • 15 ml (1 tbsp.) butter
  • 2 Quebec yellow onions, thinly sliced
  • 5 large Quebec carrots, peeled and diced
  • 375 ml (11/2 cup) chicken broth, homemade or ready-made
  • 125 ml (1/2 cup) milk
  • 1 pinch turmeric
  • Salt and freshly ground pepper
  • Whipping cream for garnish
  • Purple basil, a few leaves to decorate.

Preparation

  1. Melt butter in a pot. Add onion, turnip and parsnips. Stir over high heat for a few minutes until onion is golden and turnip and parsnip brown slightly. Add stock and cook over low heat for 20 min. Let stand and purée with a hand mixer (or blender). Return over low heat and add milk and coconut milk. Season with a pinch of nutmeg and a few drops of Pernod. Season to taste. Cook 10 min. more to blend flavours.
  2. Follow same steps to make carrot soup: melt butter in a pot, add onions and carrots. Brown for a few minutes over high heat and add stock. Cook over low heat for 20 min. Let stand and purée. Over low heat, add milk, a pinch of turmeric and season to taste. Cook over very low heat for 10 min.
  3. In heat-resistant glasses, ladle one spoonful of turnip soup, then very delicately top with a ladleful of carrot soup. Drop a tablespoon of whipped cream and garnish with a few leaves of purple basil.
Auteur
MENU Plaisirs maraîchers - 2005

produits utilisés

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