Turnpike Soup Recipes

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TURKEY SOUP

My daughter got this recipe from her husband's mother. As in many households, our turkey gets picked over for a few days after the holidays. This soup is especially good on cold winter nights when it's snowing...which happens a lot where I live! -Carol Brethauer, Denver, Colorado

Provided by Taste of Home

Categories     Dinner     Lunch

Time 4h30m

Yield 12 servings (5 quarts).

Number Of Ingredients 13



Turkey Soup image

Steps:

  • In a stockpot, place turkey carcass, water and broth. Bring to a boil. Reduce heat; cover and simmer 4-5 hours. , Remove carcass from stock. Remove any meat; dice. Return to stock along with rice, onion, celery, carrots, bay leaf and poultry seasoning. Add remaining seasonings to taste. Cover; simmer over medium-low heat until rice is cooked. Discard bay leaf.

Nutrition Facts : Calories 147 calories, Fat 2g fat (0 saturated fat), Cholesterol 28mg cholesterol, Sodium 412mg sodium, Carbohydrate 15g carbohydrate (3g sugars, Fiber 1g fiber), Protein 12g protein. Diabetic Exchanges

1 leftover turkey carcass (from a 14-pound turkey)
3 quarts water
2 cans (14-1/2 ounces each) reduced-sodium chicken broth
1/2 cup uncooked long grain rice
1 medium onion, finely chopped
4 celery ribs, finely chopped
2 medium carrots, grated
1 bay leaf
Dash poultry seasoning
1/2 teaspoon onion powder
1/2 teaspoon garlic powder
1/4 teaspoon pepper
Salt, optional

CREAMY TURNIP SOUP

In nearby Wardsboro, Vermont, they have a fall festival where one of the entrees is this delicious soup. Reheats wonderfully in a slow cooker! -Liz Wheeler, Wilmington, Vermont

Provided by Taste of Home

Categories     Lunch

Time 40m

Yield 9 servings (2-1/4 quarts).

Number Of Ingredients 12



Creamy Turnip Soup image

Steps:

  • In a Dutch oven, heat butter over medium-high heat. Add onion; cook and stir until tender. Add garlic; cook 1 minute longer. Stir in wine. Bring to a boil; cook until liquid is reduced by half., Add turnips, broth and potato. Bring to a boil. Reduce heat; simmer, uncovered, 20-25 minutes or until vegetables are tender. Cool slightly., In a food processor, process soup in batches until smooth. Return all to pan. Stir in cream, salt and nutmeg; heat through., Meanwhile, in a large nonstick skillet, heat oil over medium-high heat. Add spinach; cook and stir just until wilted. Serve with soup.

Nutrition Facts : Calories 138 calories, Fat 6g fat (3g saturated fat), Cholesterol 20mg cholesterol, Sodium 526mg sodium, Carbohydrate 17g carbohydrate (8g sugars, Fiber 4g fiber), Protein 4g protein. Diabetic Exchanges

2 tablespoons butter
1 medium onion, chopped
3 garlic cloves, minced
1/2 cup white wine or reduced-sodium chicken broth
3 pounds turnips, peeled and cut into 1-inch cubes
1 carton (32 ounces) reduced-sodium chicken broth
1 medium potato, peeled and cubed
1 cup half-and-half cream
1/2 teaspoon salt
1/2 teaspoon ground nutmeg
1/2 teaspoon olive oil
3 cups fresh baby spinach

BUTTERNUT SQUASH AND TURNIP SOUP

Before you go 'yuck', give it a try! An abundance of turnips prompted me to find a different use for them.

Provided by Rosemary Stanley

Categories     Soups, Stews and Chili Recipes     Soup Recipes     Vegetable Soup Recipes     Squash Soup Recipes     Butternut Squash Soup Recipes

Time 50m

Yield 4

Number Of Ingredients 15



Butternut Squash and Turnip Soup image

Steps:

  • Heat the butter and olive oil in a skillet over medium heat. Stir in the butternut squash, turnips, celery, onion, and garlic; cook and stir until the vegetables just begin to brown, about 10 minutes. Meanwhile, heat the chicken stock in a large pot over medium heat until simmering.
  • Transfer the vegetables to simmering stock, and add the bay leaf, honey, pepper, nutmeg, coriander, cayenne pepper, and salt. Continue simmering until all the vegetables are softened, about 20 minutes. Remove the bay leaf before serving.

Nutrition Facts : Calories 204 calories, Carbohydrate 22.3 g, Cholesterol 23.6 mg, Fat 13 g, Fiber 3.8 g, Protein 2.7 g, SaturatedFat 6.2 g, Sodium 853.7 mg, Sugar 10.6 g

3 tablespoons butter
1 tablespoon olive oil
2 cups cubed butternut squash
2 cups cubed turnips
1 cup thinly sliced celery
1 onion, diced
3 cloves garlic, minced
1 quart chicken stock
1 bay leaf
1 tablespoon honey
¼ teaspoon ground black pepper
¼ teaspoon ground nutmeg
⅜ teaspoon ground coriander
⅛ teaspoon cayenne pepper
1 pinch salt to taste

TURNIP SOUP

I got this recipe from the Heritage Quilters. Boy was I surprised to find out this delicious soup had turnips as one of the main ingredients. I am one of the first people to turn my nose up at turnips but this soup will surprise you.

Provided by Kaykwilts

Categories     Low Protein

Time 50m

Yield 10 serving(s)

Number Of Ingredients 10



Turnip Soup image

Steps:

  • Place turnips, potatoes, and onions in saucepan.
  • Cover with small amount of water and simmer until tender; drain.
  • Mash with potato masher.
  • Add butter.
  • Mix flour with 1/4 cup milk.
  • Add to mixture and blend well.
  • Add chicken stock.
  • Mix thoroughly.
  • Return to heat and bring to a boil.
  • remove from heat and add remaining 3/4 cup milk.
  • Reheat to serving temperature taking care not to boil.
  • Garnish with your choice of parsley, bacon or croutons.

Nutrition Facts : Calories 98.1, Fat 5.3, SaturatedFat 3, Cholesterol 14.7, Sodium 158, Carbohydrate 9.6, Fiber 0.9, Sugar 2.5, Protein 3.4

2 cups turnips, sliced
1 cup potato, sliced
1 small onion, sliced
3 tablespoons butter
1 1/2 tablespoons flour
3 cups chicken stock
1 cup milk
parsley (optional)
bacon, crumpled (optional)
crouton (optional)

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