Cream of Turnip Soup

Serves 6

A rich, delicately sweetened cream soup is the result of combining familiar turnips with other vegetables and maple syrup. The recipe is from the new French cookbook Le Grand Livre de l’Érable, published by the Quebec Federation of Maple Syrup Producers with chef Philippe Mollé as consultant (Trecarré, $27.95). The producers asked for maple recipes from Quebec home cooks and have produced a beautiful book packed with interesting ideas. Included are some fairly elaborate chefs’ maple recipes. This soup is topped by chopped apples, yogurt and more maple syrup.

1 leek, chopped

1 to 2 onions, coarsely chopped

2 tablespoons olive oil

2/3 cup maple syrup

1 potato, peeled, coarsely chopped

2 pounds (900 g) turnips, peeled, in chunks

4 cups chicken bouillon

Salt and freshly ground pepper

1 cup cream

2 tablespoons butter


1 tablespoon butter

1 apple, finely cubed

1 tablespoon maple syrup

1/2 cup (125 mL) plain yogurt

In a large, heavy saucepan, heat oil over low-medium heat and cook leeks and onions until they soften but do not brown. Add syrup and continue to cook, stirring, for a few minutes. Add potato and turnips, chicken bouillon, salt and pepper, and cook just until vegetables are tender. Purée in a food processor or blender until smooth. Return to saucepan and stir in cream and butter. Add salt and pepper to taste. Keep warm.

Topping: In a small saucepan over low-medium heat, melt butter and cook apples with syrup until apples are lightly caramelized.

To serve, pour hot soup into six heated bowls and top each serving with an equal amount of yogurt and the apples.

Courtesy of:

Dori Ross