Potage Soup – Turnip’s White Root

Turnip’s white roots are good in winter. I often cook this dish. Potage soups are not traditional Japanese cuisine but made gluten free with using rice powder instead of flour. You would find sweetness from this soup and it comes from turnip’s white root.

Ingredients
Turnip’s white root　　　　3pcs
Onion　　　　　　　　　1/4pcs
Butter　　　　　　　　　10g
Rice powder　　　　　　1Tbs
Water　　　　　　　　　300㏄
Milk　　　　　　　　　　200㏄
Salt　　　　　　　　　　3-5g
Pepper

How to cook
1. Chop onion and cook in a pan with butter.
2. After onions become transparent, stop heating and add rice powder. Mix well. Heat again for 1 minute.
3. Slice white part of the root and add in a pan with water. Cover the pan and cook with low heat until root gets softens.
4. Stop heating and add milk. Use food processor or blender to make the soup smooth. Heat again and add salt and pepper. Taste and add salt if needed.
5. Boil small portion of turnip’s leaves with some salt. Put on the soup when serving.