Turnip Soup

I like turnips raw. They resemble a milder, woodier cousin to the radish, and make an excellent snack with a dash of salt. Many people do not share this opinion, and turn up their noses. (I believe that turnips and brussels sprouts should begin a new marketing campaign, “we really are delicious if you cook us correctly”).

To you turnip haters, try roasting or boiling. They take on a more mellow flavor when cooked, and if pureed become luscious and velvety. Case in point? Turnip soup:

  • 4 large turnips, peeled and cubed
  • 3 cups chicken broth
  • 5 leeks, sliced (you could use onions if you don’t have leeks, 1/2 – 1 c should do fine)
  • 1/4 cup olive oil
  • 1/4 cup half and half (optional)
  • salt, to taste

Saute turnips and onions in olive oil until almost soft in a medium pot. Add chicken broth and simmer until everything is good and mushy, about 10 minutes more. Puree in batches, and return to pot. Add salt and half and half. Serve warm on a cold day.


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