Makes 1+ quart
2 tablespoons good green olive oil
1 tablespoon butter
2 medium onions, sliced
4 medium or 2 lbs turnips, peeled and diced
3 small sprigs fresh rosemary
½ teaspoon salt
¼ teaspoon white pepper
4 cups chicken or vegetable broth
Heat the oil and butter in in a large sauce pot.
When the butter has melted and melded with the oil, add the onions. Cook over medium heat until the edges begin to brown, about 5 minutes.
Add the turnips, rosemary, salt and pepper. Stir to combine. Cover and cook for approximately 10 minutes, stirring once or twice.
Add the broth. Increase the heat to high until the mixture comes to a boil then reduce to a simmer. Cover and cook for 10 to 12 additional minutes.
Puree the mixture with an immersion blender or transfer it to a regular blender for the purpose.
Ladle into bowls and garnish with a fresh sprig of rosemary and serve immediately.
Garnish alternatively with chives, bacon bits, pea shoots, grated carrots or radishes, or slivered sundried tomatoes.
Slice and sauté a ½ lb. of shitake mushrooms in olive oil. Add to the turnip soup after it has been puréed. Mix well and let it sit for at least an hour and best overnight.
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