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The Legendary Turnip Cheese Soup
The Legendary Turnip Cheese Soup

Before you jump to The Legendary Turnip Cheese Soup recipe, you may want to read this short interesting healthy tips about Healthy Eating Can Be An Easy Option.

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The first change to make is to pay more attention to what you buy when you shop for food since it is likely that you are inclined to pick up many of the things without thinking. For instance, have you ever checked how much sugar and salt are in your preferred cereal? One healthy option that can give you a positive start to your day is oatmeal. You don’t like eating oatmeal on its own, try adding fresh fruits that can provide other healthy nutrients and as such, one small change to your diet has been achieved.

All in all, it is not difficult to start to make healthy eating a regular part of your daily lifestyle.

We hope you got insight from reading it, now let’s go back to the legendary turnip cheese soup recipe. You can have the legendary turnip cheese soup using 19 ingredients and 7 steps. Here is how you do that.

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

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