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    Home / Soups
    5 from 1 review

    Potato, Spring Onion and Turnip Potage

    By Alanna Taylor-Tobin on Feb 8, 2010 (updated Nov 23, 2022) / 1 Comment Jump to Recipe

    spoonful of creamy potage over a bowl
    In the winter months in particular, it is easy to get wrapped up in such frivolities as Salted Pecan Candy Cap Sables, or Double Chocolate Banana Cupcakes with Cream Cheese Frosting, and to forget that sometimes the best foods are the most simple and straightforward.

    close up of spring onions
    And quite often contain butter.

    The first spring onions of the year and tiny, white turnips that came in our box last week inspired me to make this soup, Deborah Madison's Rough and Ready Turnip Potage. 'Peasant food fit for royalty,' are the words that popped into my head upon the first mouthful of this delicately creamy soup. Spring onions and leeks stew slowly with turnips and potatoes, while a generous dose of butter, salt and thyme create a simple, flavorful broth. A splash of (heavy) cream brings it all together, and the result tastes both homey and decadent, simple and complex, rich, but not too.

    turnips on a table
    The active time amounts to a few minutes of peeling and chopping. Then you forget about it for a while, letting it do its thing on the stove while you enjoy a glass of wine and feel smug and elegant at your culinary prowess and ease. When the soup is ready, you are rewarded with a pot of sweet, earthy lusciousness ready to comfort you on a chill winter afternoon or evening.

    Serve with a hunk of crusty bread and butter for a humble and hearty repast, or puree it smooth and top with tiny croutons for an elegant starter.

    spring onions turnips and potatoes in a bowl

    For more soup recipes:

    • Spring Vegan Miso Soup with Yuba Gluten-Free Noodles
    • Vegan Coconut Curry Noodle Soup {gluten-free}
    • Smoky Tomato Butterbean Soup, with Herbed Cheddar Biscuits

    *Bojon appétit! For more Bojon Gourmet in your life, follow along on Instagram,  Facebook, or Pinterest, purchase my gluten-free cookbook Alternative Baker, or subscribe to receive new posts via email. And if you make this potage recipe, I’d love to know. Leave a comment and rating below, and tag your Instagram snaps @The_Bojon_Gourmet  and  #bojongourmet.*

    5 from 1 review

    Potato, Spring Onion and Turnip Potage

    Print Recipe Pin Recipe
    A creamy, homey and decadent soup. 
    Alanna Taylor-Tobin
    Prep Time: 5 minutes minutes
    Cook Time: 50 minutes minutes
    Total: 55 minutes minutes
    Servings: 4 to 6 servings.

    Ingredients

    • 2 tablespoons butter
    • 5 or 6 medium spring onions or leeks, or a combination, sliced and washed thoroughly (see headnote)
    • 4 medium yellow potatoes (about the size of a small fist), peeled and cut into 1" pieces
    • 1 pound turnips, peeled if large, trimmed and cut into 1" pieces
    • a few sprigs of thyme, plus extra for garnish
    • 1 1/2 teaspoons salt
    • 5 cups water
    • a few tablespoons heavy cream
    Prevent your screen from going dark

    Instructions

    • Melt the butter in a large soup pot or dutch oven over medium heat. Add the vegetables, and toss to coat in the butter, cooking and stirring for a minute or two. Add the thyme, salt and water. Bring to a boil, then reduce to a simmer. Cook, partially covered, until the vegetables are very tender, 30 or 40 minutes. Serve with a splash of cream and a few fresh thyme leaves.

    Notes

    Adapted (slightly) from Deborah Madison's Local Flavors.
    After you've made this, you may wish you'd had the foresight to double the recipe. I couldn't get enough of this soup.
    The easiest way to clean spring onions or leeks, which can get sandy mud stuck in their many layers, is to slice them in half lengthwise, then cut them crosswise into 1/4" semicircles. Place in a bowl and fill with warm water, swish them around a bit, and let them soak for a few minutes. Lift them out of the water. The sandy bits will have sunk to the bottom, and you will have yourself some squeaky clean alliums.
    Nutritional values are based on one of four servings.

    Nutrition

    Calories: 313kcalCarbohydrates: 50gProtein: 8gFat: 10gSaturated Fat: 6gCholesterol: 30mgSodium: 1061mgPotassium: 1296mgFiber: 9gSugar: 8gVitamin A: 2255IUVitamin C: 63.4mgCalcium: 185mgIron: 9.8mg
    Making this? I'd love to see!Tag your snaps @The_Bojon_Gourmet and #bojongourmet!

    Potato, Spring Onion and Turnip Potage

    Adapted (slightly) from Deborah Madison's Local Flavors

    Makes 4-6 servings

    After you've made this, you may wish you'd had the foresight to double the recipe. I couldn't get enough of this soup.

    The easiest way to clean spring onions or leeks, which can get sandy mud stuck in their many layers, is to slice them in half lengthwise, then cut them crosswise into 1/4" semicircles. Place in a bowl and fill with warm water, swish them around a bit, and let them soak for a few minutes. Lift them out of the water. The sandy bits will have sunk to the bottom, and you will have yourself some squeaky clean alliums.

    2 tablespoons butter
    5 or 6 medium spring onions or leeks, or a combination, sliced and washed thoroughly (see headnote)
    4 medium yellow potatoes (about the size of a small fist), peeled and cut into 1" pieces
    1 pound turnips, peeled if large, trimmed and cut into 1" pieces
    a few sprigs of thyme, plus extra for garnish
    1 1/2 teaspoons salt
    5 cups water
    a few tablespoons heavy cream

    Melt the butter in a large soup pot or dutch oven over medium heat. Add the vegetables, and toss to coat in the butter, cooking and stirring for a minute or two. Add the thyme, salt and water. Bring to a boil, then reduce to a simmer. Cook, partially covered, until the vegetables are very tender, 30 or 40 minutes. Serve with a splash of cream and a few fresh thyme leaves.

    bowl of turnip potage

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    the cover of the award-winning cookbook, Alternative Baker

    Hungry for more?

    Alternative Baker celebrates the unique tastes and textures of 14 gluten-free flours, from buckwheat flour to almond flour to sorghum and coconut! This cookbook will fill your kitchen with sweet treats that burst with flavor every month of the year.

    Learn more and find out where to buy →

    Reader Interactions

    Comments

    1. baotow says

      December 28, 2016 at 6:32 pm

      "The sandy bits will have sunk to the bottom, and you will have yourself some squeaky clean alliums"
      I do not agree, read https://rubbisheatrubbishgrow.com/2016/09/30/inaniwa-yosuke-udon-japan-food-town/ Sincerely, Bao

      Reply

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    I'm Alanna, a recovering pastry chef-turned food photographer, stylist, videographer, and award-winning cookbook author. The Bojon Gourmet is a celebration of the sweet, savory, and occasionally boozy recipes that I create in my San Francisco kitchen. About →

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