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Cream Of Roasted Turnip Soup With Baby Bok Choy And Five Spices

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Cream Of Roasted Turnip Soup With Baby Bok Choy And Five Spices

Ingredients

  • 1½ lbs (750 g) turnips, peeled and diced
  • ¼ cup (50 ml) olive oil, divided
  • ¾ tsp (3 ml) salt, divided
  • freshly ground black pepper
  • 1 large onion, finely chopped
  • 5 heads baby bok choy, sliced
  • 2 cloves garlic, minced
  • ¼ tsp (1 ml) five-spice powder
  • 6 cups (1.5 l) chicken or vegetable stock
  • ½ cup (125 ml) half-and-half (10%) cream
  • 2 tsp (10 ml) freshly squeezed lemon juice
  • pinch ground nutmeg
  • pinch cayenne pepper
  • 2 tbsp (10 ml) minced fresh chives
  • rimmed baking sheet
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