This International-style soup delivers a smooth, comforting richness that is perfect for chilly evenings. The broth is infused with fresh spinach, tender turnip greens, and aromatic vegetables, creating a vibrant and healthy base. It is crowned with crispy, golden turnip fritters that add a delightful textural contrast and savory depth. Simple to make with pantry staples and fresh produce, this dish brings home-style flavor to your table. It is an excellent choice for meal prep or a cozy weeknight dinner that feels both rustic and refined.
Mixed-Greens Soup With Turnip Fritters – Country Living
Description
This International-style soup delivers a smooth, comforting richness that is perfect for chilly evenings. The broth is infused with fresh spinach, tender turnip greens, and aromatic vegetables, creating a vibrant and healthy base. It is crowned with crispy, golden turnip fritters that add a delightful textural contrast and savory depth. Simple to make with pantry staples and fresh produce, this dish brings home-style flavor to your table.Ingredients
Directions
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In a 5-quart kettle or saucepot, melt the butter over medium heat.
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Add the onion, green onions, celery, gingerroot, and garlic; cook, stirring occasionally, until the vegetables soften, about 10 minutes.
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Meanwhile, cut the green leafy tops from the turnips and reserve the greens that are in good condition. Set the turnips aside.
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Add the water and bouillon cubes to the vegetables; heat to boiling over high heat.
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Reduce heat to low and cook, stirring occasionally, until the bouillon dissolves.
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Add the whole turnips to the simmering broth and cook 6 to 8 minutes or until almost tender.
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Remove turnips with a slotted spoon and set aside to cool.
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In a cup, stir the wine (or water) and cornstarch until smooth.
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With a wire whisk, quickly stir the cornstarch mixture into the broth mixture; heat to boiling over high heat, stirring constantly, until the broth thickens slightly.
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Reduce heat to low, add the reserved turnip greens, the spinach, 1 teaspoon pepper, and 1/4 teaspoon salt; cook for 15 minutes.
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Meanwhile, prepare turnip fritters: Coarsely grate the cooled turnips.
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In a medium-size bowl, combine the grated turnips, the flour, egg, and the remaining 1/4 teaspoon each of pepper and salt.
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In a large skillet, heat the oil over medium-high heat.
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Add heaping teaspoonfuls of the fritter mixture to the skillet and fry, turning, until brown on both sides.
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Keep fritters warm.
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To serve, ladle soup into serving bowls, top each with 3 fritters, and serve.
Nutrition Facts
Servings 6
- Amount Per Serving
- Calories 162.6kcal
- % Daily Value *
- Total Fat 12.4g20%
- Saturated Fat 7.6g38%
- Cholesterol 32.2mg11%
- Sodium 119.3mg5%
- Total Carbohydrate 12.7g5%
- Dietary Fiber 2.8g12%
- Sugars 5.7g
- Protein 1.8g4%
* Percent Daily Values are based on a 2,000 calorie diet. Your daily value may be higher or lower depending on your calorie needs.
Note
The original recipe source is Country Living, May 1993.
Ensure turnip greens are clean and trimmed before adding to the soup.
For a vegetarian option, use vegetable bouillon cubes instead of chicken.
Fritters can be kept warm in a low oven while finishing the soup.
