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Spring Is Here….. In Theory And A Spring Recipe

Spring Turnips

Spring Turnips

At 12:57 PM today it’s officially spring. It is a glorious day in NYC with temps in the 50’s and after a tenacious winter those warmish temps feel really nice. It will be short lived but thats ok I see the light at the end of the tunnel. The first little nubs of green are peeking through the earth and I know that very soon there will be buds everywhere.

I can’t wait for the spring vegetables to hit the market, right now it’s still winter produce. I wanted to make something that just screamed spring but, to be perfectly honest, was completely uninspired by anything I saw at the market.

I decided to reprise a recipe that I made a couple of years ago, it’s a great spring soup, it’s simple and delicious and it will be the first thing I make when the spring produce hits the farmers market. I posted this on Food 52 about 2 years ago and was a communiuty pick, the editors also made the soup and  it was photographed by Mr Ransom the very talented food52 photographer. I also posted this here in May of 2012

Creamy turnip soup

Creamy turnip soup

Creamy Spring Turnip Soup With Wilted Radish Greens And Bacon

Serves 4-6 depending on serving size

3 cups spring turnips cut in quarters

3 young leeks cleaned very well and sliced

4 cups broth (I used chicken but vegetable broth would also be good or even water)

1/4 cup heavy cream

salt and pepper to taste

Clean and slice your leeks, I like to clean, trim and chop into rounds and add to a large amount of clean water. The grit goes to the bottom, then I scoop them out and rinse again. Let them air dry while you prep the turnips. Peel, rinse and chop the turnips into quarters.

Heat only enough olive oil to coat the bottom of a heavy large saucepan, add the dried leeks and cook only until softened. Add the turnips and cook for a short time you don’t want them to brown only to start to soften, I cooked on medium/high heat, Add the stock, bring to a boil then reduce heat to medium and cook for approximately 30 minutes or until the turnips are very soft.

You may not need all of the liquid depending on how thick you like your soup, so drain the turnips and leeks and process in blender until very smooth, Pour into a bowl and add back the stock until it reaches the consistency you like. Now add the heavy cream. Adjust seasoning. Stir and set aside while you make the topping. If you are serving the soup warm pour back in the saucepan and keep on very low flame.

Greens and Bacon

4-6 slices bacon (I like maple cured)

the leaves from a head of radishes

Remove the greens from the radishes and clean very well to remove any grit, Lay on paper towel to dry.

Fry the bacon until crisp, remove from pan and lay on paper towel, add the dried radish greens and saute only until wilted, Remove to paper towel. Ladle soup into bowls lay some of the wilted greens and crumble some of the bacon on top.

Photograph by James Ransom for Food52

Photograph by James Ransom for Food52

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69 Comments Post a comment
  1. Bevi #

    I was actually thinking of this soup yesterday! I have turnips in the fridge. Here, it is snowing.
    And so Vermont did not get the memo about Spring 2014 – yet.

    March 20, 2014
    • LOL, Vermont didn’t get the memo, you crack me up Bevi. I am so happy NYC did and we have almost balmy temps. So sorry it’s snowing there. Geez, this winter does not want to let go, I love this soup and cant’ wait for the spring turnips to hit the market. Thanks Bevi.

      March 20, 2014
  2. Happy Spring. It’s a beautiful delicious recipe that I could actually eat all year long.

    March 20, 2014
  3. So glad your horrible winter is behind you. I remember this wonderful recipe and it prompts me to make my cream of asparagus soup, which is how we welcome Spring at our house.

    March 20, 2014
    • Thanks Liz, I love cream of asparagus soup, it’s a wonderful way to welcome the spring.

      March 20, 2014
  4. I hear you, Suzanne! I can’t wait to get out oft hibernation! I hate winters and this one was a tough one for me. Your soup looks wondeful. I have never had turnip soup. Bookmarking this. Enjoy this glorious day! 🙂

    March 20, 2014
    • Oh I am so sick of this winter and would love a few days of warm weather in a row. It’s a beautiful day today, a little cold but I’ll take it. Thanks so much. Spring or young turnips are very mild and sweet, they make a delicious cream soup and the bacon and wilted greens add texture and more flavor, it’s one of my favorite soups.

      March 20, 2014
  5. Yumm!!! looks great!!

    March 20, 2014
  6. So glad you’re having better weather after the vicious winter you’ve had. We are too – it’s so good to see the sun. This soup sounds really really delicious. Although I quite often make soup with turnips in, I’ve never made cream soup. This sounds like a really great combination with the bacon especially. Yum! Definitely one to try. Thank you!

    March 20, 2014
    • Thank you, it is a really delicious soup. I love the young sweet turnips in a cream soup. And as they say everything is better with bacon!!

      March 20, 2014
  7. Liz #

    Just lovely, Suzanne. So pretty! And what a great transition dish. You used exactly the right word when calling this past winter “tenacious.” Describes it so well.

    March 20, 2014
    • It just doesn’t want to let go, this cold weather. Today the wind makes it cold but I am thankful for the sun. Thanks so much Liz!

      March 20, 2014
  8. This looks delicious. Beautiful photography. Thanks for sharing. Emma xx

    March 20, 2014
  9. Your soup looks delicious, and just right to make a warming lunch on the cooler days of spring.

    March 20, 2014
    • Thank you, this soup is good warm or cold. You are so right it makes a lovely warming lunch.

      March 20, 2014
  10. Looks delicious Suzanne! I can still find everything in the market, must hurry up! I always love how you garnish your soups, this time the bacon looks so tempting. We are officially in autumn now though it shows very shyly yet. Evenso I don´t want summer to leave, I don´t like cold weather, in spite of our mild climate during the winter season.

    March 20, 2014
    • I forget that there are many leaving summer and heading into the Fall and winter. This soup is great and can be made with mature turnips as well, it’s delicious either way and yes that bacon is so good as a garnish. Thanks so much Viviana.

      March 20, 2014
  11. You’ve got it right, Suzanne! Both turnip and soup are for cold weather and you put them together for this creamy soup, which I am now imagining it down to my tummy, with my eyes closed. Mmm

    March 20, 2014
    • Thank you Fae, it’s a really good soup, great for transitional weather.

      March 20, 2014
  12. Do your spring turnips have sort of purple around their tops? It’s so confusing when it comes to turnips over here, what with swede/rutabagas being called turnip in most parts of the UK. Anyway, I’ll look out for the smaller, whitish turnips and try this. If they’re in the stores. As I’ve never tried them with leeks before. Oh, when I Googled spring turnips just now your photo came up first page!

    March 20, 2014
    • Hi Johnny, spring turnips are pretty much pure white, they seem to develop the purple when they are a bit more mature. They are milder and sweeter, I love the young turnips. Thanks so much and how cool that my photo popped up when you googled spring turnips. Wow, thanks!

      March 20, 2014
  13. OOOOOOH love turnips… and hello: bacon?! yes! This sounds wonderful!! =0)

    March 21, 2014
  14. What a lovely looking recipe, and with credentials like those I’m going to have to try it! I rarely use turnips so it’ll be exciting 🙂

    March 21, 2014
    • It’s really good soup, so simple to make. Hope you like if you try! Thank you.

      March 21, 2014
  15. I am pleased to hear that you had a glorious day, especially given that I have seen so many pics of a New York blanketed in snow recently. The soup looks and sounds delicious, I love the idea of crumbly crispy bacon as a garnish. 😉

    March 21, 2014
    • Yes that crispy bacon and greens were a wonderful topping for the soup, We are having a few nice warmish days but next week snow (hope not) and cold arctic air. Brrrrr,,,,, Thanks so much!

      March 21, 2014
  16. I love turnips but I never cook them enough. Thanks for the great recipe!!

    March 23, 2014
  17. Happy Spring Suzanne!! Glad to hear about the warming weather!! This soup looks great– the bacon and wilted greens are so pretty…

    March 23, 2014
  18. Oh, me again. And I love the new blog look! so cute.

    March 23, 2014
  19. Happy Springtime Suz! Woop, glad that you’ve got some warmer temperatures and spring vegetables to look forward to (despite it taking a while, haha). This soup looks absolutely divine. I can understand why it’d be a perpetual favourite (oh my gosh, that food 52 photo! Ah, it’s something that I could only aspire to!). I will definitely try your recipe, albeit being autumn over here at the moment. Great post as always Suzanne xx

    March 23, 2014
    • Thanks Laura, warmer temps lasted a couple of days today we are not even 30 degrees farenheit, brrrrr….. You can use regular turnips they don’t have to be spring turnips, I just look for the smallest ones I can find. It is a great soup, the turnip flavor is there but very mild. I am so looking forward to some spring vegetables !!

      March 24, 2014
  20. Spring is being so fickle this year. It can’t seem to decide if it wants to stay or go. Your soup looks like a great way to stay warm while it makes up its mind!

    March 24, 2014
    • I know, it’s freezing cold today and snow is in the forecast for tomorrow, but by the weekend it’s going to be in the 60’s. Weird! Thanks so much Mary Frances, the soup is really delicious, and makes me think of Spring every time I make it.

      March 24, 2014
  21. This sounds wonderful Suzanne! I’ll be bookmarking this one for next spring. Cheers, Margot

    March 24, 2014
    • Thanks Margot, yes it’s a wonderful spring soup. Thank you so much.

      March 26, 2014
  22. I’ve only used turnips in soup as a “co-star” but not in a leading role! I love the wilted greens and bacon on top, and will just have to try this very soon! Oh, and congrats on the CP on Food52 with this recipe! Very cool!

    March 25, 2014
    • Same here, I loved using a turnip or two in a vegetable soup and wasn’t sure how I would like this when I first made it, turnips are so distinct in flavor. But it’s very mild, earthy and a little nutty, It’s really delicious and so simple. Thanks so much.

      March 26, 2014
  23. Beautiful post as always. What a gorgeous soup.

    March 25, 2014
  24. I haven’t used turnips very much, and this is a good reminder of how lovely they can be – in a soup! I imagine they impart a distinct flavor & depth, so much more than the average root vegetable. What a great early spring recipe – I will look for some turnips and try this stellar recipe 🙂

    March 26, 2014
    • Thank you, it is so simple and quick to make but the soup is fantastic. If you make it I hope you enjoy!

      March 26, 2014
  25. I’m showing up a little late here Suzanne, but glad I made it!. I’m going to make this soup! I love turnips. If I run to the market on the way home today all I need to pick up are the turnips and leeks, I have everything else at home. It’s a perfect spring day for this soup too, sun breaks, cool and a shower now and again. Thank you for making my dinner plans for tonight. 🙂

    March 26, 2014
    • Thank you, how funny I was just making a list to see if I have everything to make your french green lentils. I wanted to make that for dinner this evening. Its cold here in NYC and your lentils fit the bill for tonight. Thank you so much!

      March 26, 2014
      • That is funny! We’ll make each other’s recipes tonight. I’ll think of you! 🙂

        March 26, 2014
      • Oh, and I see you actually used greens from radishes. Interesting! Do you know if the greens from the turnips are good to use? Curious. I’ll pick up some radishes too though. We love them and I haven’t bought them in awhile.

        March 26, 2014
      • Yes I used the turnip greens in the soup I made (the lousy photo in the blue bowl) the turnip greens are great with the soup, the radishes were terrible at the market so I used the young turnips greens.

        March 26, 2014
      • Yes, I seen your post before but just got around to saving the recipe today, I will let you know how I do, It sounds just perfect. Will eat with fresh warm flatbread!

        March 26, 2014
  26. First of all, I don’t think the photograph with the blue bowl is lousy! I was actually admiring the vibrant spring like look about it. 🙂 Suzanne we really loved the soup. It’s wonderful. And what a rookie move I made. I didn’t peel the turnips! I didn’t even think about it until they were happily simmering with the leeks and stock. But, it turned out fabulous anyway. I think since the turnips were young enough that the peel was thin, thank goodness. Really, a fine soup for an evening like this. I just love how white it is too. Thank you for the recipe!

    March 26, 2014
    • Thank you and so happy you liked the soup, I almost didn’t peel the turnips on purpose when I made this last batch, its good to know it turns out ok because next time I just may leave the peels on. So happy you liked, it’s so simple but I really love the flavor of the turnips, sweet and a bit nutty and very mild. Thank you so much for trying it. It was so funny that we each made each others recipes the same day, I loved your lentil soup and look forward to the leftovers today.

      March 27, 2014
  27. sprinklesandsauce #

    we’ve never tried a turnip soup! very intriguing!

    March 26, 2014
  28. I’ve never had turnip soup, but yours looks and sounds delicious! I love your blue bowl, it’s so bright and cheery. Also, I love your background, it’s so sweet!

    March 27, 2014
    • Thank you so much, needed a bit of spring cheer with the horrible cold weather and grey skies. The pugs are great and I will be forever grateful to Azita for creating it for me.

      March 27, 2014
  29. ciao! a great way to greet spring…your new post page is lovely and this turnip soup is a first for me. you are a refreshing inspiration. wishing you a wonderful spring.
    thebestdressup

    April 1, 2014
  30. Beautiful soup and exactly what you need in early spring between warm and cold!

    April 1, 2014
    • Exactly, the soup does not need to be eaten piping hot it’s a great transitional soup. Thanks so much.

      April 2, 2014
  31. Suzanne this soup looks outstanding… I’m a big fun of soups so I’m totally in! I’ve never tried to do it with turnip, but now I don’t have excuses! I’ m OBLIGED to try! thanks for sharing!

    April 2, 2014
    • Thank you so much, it is a lovely soup I hope you like it if you try!

      April 2, 2014
  32. Sounds great, never been into turnips but I bet this could convert me!

    April 10, 2014
    • I am not a turnip lover, they are good but don’t go out of my way, but this soup I will seek out those baby turnips. It’s really good. Thanks so much.

      April 10, 2014

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