Creamy Turnip Soup

Ingredients

• 5 medium turnips (about 2 lbs)
• 2 Tablespoons extra virgin olive oil
• 1 Tablespoon butter
• 2 medium onions, sliced
• ½ teaspoon dried rosemary
• ½ half teaspoon salt, or to taste
• ¼ teaspoon freshly ground white pepper
• 4 cups vegetable or chicken broth

​Preparation

1. Peel and slice the turnips. Set aside
2. Heat the 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 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 the turnips are tender, 10 – 12 minutes more.
5. Puree the soup in the pan using an immersion blender or transfer to a regular blender and puree.*
6. Ladle into bowls. Optional: Garnish with an herb or vegetable of your choice. Some suggestions: pea shoots, chives, grated carrots, slivered sundried tomatoes.

* With mushrooms

• Slice and sauté shitake mushrooms in olive oil
• Add mushrooms to the soup after it is pureed. Mix well and let sit for at least an hour. The flavors mix best if let to sit overnight or if it’s frozen for later use.