Turnip Soup
Turn up your Thanksgiving by starting with soup! I’m really sorry…I couldn’t resist. But seriously, if you are the person who likes to sit down to a nice cup of soup before launching into the Thanksgiving meal, maybe as a little teaser while things are warming in the oven and on the stove, have I got a soup for you.
First let’s talk about turnips because like many other root vegetables (I’m looking at you, rutabaga, parsnip, fennel, beets, the list goes on…) these beauties are often overlooked. Turnips are both nutritious, high in vitamin C and fiber and delicious, tasting sort of like a radish-cabbage combo with the consistency of a potato. And speaking of potatoes, turnips can be swapped into nearly any recipe in place of potatoes. I happened to fall in love with a bunch of turnips at the farmer’s market, so I brought them home. After glancing at a couple of recipes, I decided to make a simple soup.
This Turnip Soup is creamy–without the inclusion of cream–and rich, with a little peppery bite. I added a bit of maple syrup for balance, which I recommend. Served to a girlfriend with a slice of toasted sourdough bread spread with goat cheese and a hot honey drizzle and we had ourselves a meal. “Girl Dinner” at its best! The recipe couldn’t be any easier so I say that you whip up a batch for lunch, dinner or your Thanksgiving meal. You can thank me later. Enjoy!
Turnip Soup
Ingredients
- 1 Tbls olive oil
- 1 Tbls butter
- 2 onions sliced
- 4 cloves garlic chopped
- 1 tsp dried thyme or 1 Tbls fresh thyme leaves
- 2 tsp kosher salt to taste
- 1 tsp ground black pepper
- 3 medium turnips peeled and cubed
- 1 large russet potato peeled and chopped
- 4 c vegetable or chicken broth
- 1 Tbls maple syrup more or less to taste
Instructions
- Melt the butter and oil oil in a large pot. Add the onions and cook for about 10 minutes until tender and just beginning to brown.
- Add garlic, thyme, salt and pepper. Stir together and cook for 2-3 minutes until the garlic is fragrant.
- Add turnips, potatoes and broth. Bring to a simmer and then lower heat, cover and cook for about 30 minutes (until potatoes and turnips are tender).
- Use an immersion blender to blend until smooth and creamy. Add maple syrup and taste. You may chose to add more salt, pepper or syrup.