Creamy Turnip Soup

Recipe by Kay Carroll

5 medium turnips (about 2 lbs)
1.5 Tablespoon extra virgin olive oil
1 Tablespoon butter
1 large onion, sliced
1/2 teaspoon dried rosemary
1/2 teaspoon salt (or to taste)
1/4 teaspoon freshly ground white pepper (or to taste)
4 cups vegetable or chicken broth

Optional topping:
1 Tablespoon extra virgin olive oil
1/4 cup shredded carrot
2 Tablespoons thinly sliced scallion greens
2 teaspoons white-wine vinegar

Soup:
1. Peel and thinly slice turnips. 
2. Heat 1 Tablespoon olive oil and butter in a large saucepan over medium heat. Add onion and cook, stirring, until 
beginning to brown, about 5 minutes.
3. Add the turnips, rosemary, salt and white pepper. Stir to combine. Cover and cook, stirring once or twice, for 10 
minutes. 
4. Add broth, increase heat to high and bring to a boil. Reduce heat to maintain a simmer, cover and cook until turnips are 
tender, 10-12 minutes more.
5. Meanwhile, if using topping, in a medium bowl toss the car5rot, scallion greens and vinegar with 1 Tablespoon olive oil.
6. Once turnips are tender, puree the soup until smooth in the pan with an immersion blender or transfer to a regular 
blender. 
7. Ladle soup into bowls. Top with salad, if using.