Cream of Turnip Soup with Caramelized Onions
Cream of Turnip Soup with Caramelized Onions
Open in full-screen mode

Cream of Turnip Soup with Caramelized Onions

20 MIN
50 MIN



  1. In a large saucepan over low heat, soften the onions in the butter and cook until caramelized, about 30 minutes. Remove 1/3 of the onions and set aside.
  2. Add the turnip and milk. Bring to a boil over medium heat, stirring frequently and scraping the bottom of the pan so that the milk does not scorch. Reduce the heat, cover and simmer gently until the turnip is tender, about 20 minutes.
  3. Purée the soup in a blender. Strain if desired. Adjust the seasoning.
  4. Ladle the soup into 4 bowls. Spread the reserved caramelized onions on the toast and set a slice on the edge of each bowl.


Can be made a day ahead. Reheat before serving.

Rate this recipe

Login to rate this recipe and write a review.


Not a member yet? Sign up today, it's free!

Due to the large number of questions we receive, we are unable to answer each one. Please visit our Frequently Asked Questions section, which contains a great deal of useful information. We appreciate your enthusiasm for RICARDO cuisine!

Fields marked with an asterisk (*) are required.

Your comment must comply with our netiquette.

512 characters maximum

Healthy Pick

Recipes with the "Healthy Pick" stamp have been evaluated by a registered dietitian member of the Ordre professionnel des diététistes du Québec.