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Cream of Curried Turnips (or Kohlrabi) and Baby Shrimp Soup Recipe

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This recipe for Cream of Curried Turnips (or Kohlrabi) and Baby Shrimp Soup, by , is from The Licking Family Cookbook Project, one of the cookbooks created at FamilyCookbookProject.com. We'll help you start your own personal cookbook! It's easy and fun. Click here to start your own cookbook!

Iris Nelson


This makes a LARGE amount of soup since it came from the restaurant at the Hale Koa Hotel in Honolulu, HI. Break it down into manageable volumes and it is delicious!

3 lbs Turnips (Kohlrabi is better according to the contributor)
1 lb leeks
5 cloves garlic diced
18 onions diced
1 cup olive oil
lb butter
cup curry powder
1 pint white wine and reduce by half
3 gallons chicken stock
2 quarts heavy cream
white pepper
cup chicken base or bouillon cubes
4 cups coconut milk
Baby shrimp or larger shrimp cut into small pieces
1 lemon
oil and flour to make Roux

Saute Turnips, leeks, garlic and onions in olive oil and butter. Add curry powder to saute and incorporate well. Add white wine and reduce by half. Add chicken stock, heavy cream. Season to taste with salt and white pepper. Add chicken base or bouillon cubes, add 4 cups coconut milk. Bring to a boil; thicken with a roux*, add a touch of lemon juice (about 1 lemon). Add shrimp. (can use raw shrimp)

*Roux is a mixture of oil and flour or butter heated together and used to thicken.

This makes A LARGE AMOUNT,

Personal Notes:
Personal Notes:
Don't overlook this recipe if you a fond of Turnips.




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