Wednesday, January 30, 2019

Creamy Turnip Soup

I realized I never put this recipe up here, though I'd planned to. I made this yesterday on the second coldest night of the year. Pureed soup like this is the only way to get the Boy really enthusiastic about eating vegetables; he calls this one "turn-up soup."

Turnips, yum (yes really)

To me, turnips are the true winter soup vegetable. Sweet white turnips cut up in a stew of venison or beef along with carrots and potatoes (add the turnips last, they cook quickest) add a hint of sweetness that ties the other flavors together. If they're cooked long enough to fall apart a little, they also thicken the stew. Turnips in a thick, pureed winter soup offer a powerfully comforting mix of savory and sweet.

Do make sure you get sweet white turnips; I made this once with the purple-top kind and it had a bitter aftertaste that made me understand much better why turnips have a bad reputation. If you're in a position to know or choose plant varieties, the best white turnips are Oasis or Hakurei.


Creamy Turnip Soup

Serves 5

2 T butter
1 large onion, chopped
1 large clove garlic, minced
8 medium-size turnips (2 ½ pounds), peeled and chopped
2 potatoes, chopped
6 cups broth (bouillon cubes and water work fine, I add a cup or two of frozen bone broth for nutrition)
salt and pepper to taste
1 cup milk (or half-and-half, or for a thicker soup 1/2 cup of sour cream)

Brown the butter on medium-high heat in the bottom of your soup pot (a Dutch oven is ideal), then turn the heat down to medium and saute the onions till they're almost done. Add the garlic and saute for about half a minute more.

Put in the turnips and potatoes and stir for a minute, then add the broth. Bring to a boil and simmer till the turnips and potatoes are tender, about 20 minutes.

Puree the soup (you can pour it into a blender in batches, or use a wand or immersion blender), then add the milk, and add salt and pepper to taste.

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