Kelly Rossiter
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When I was a child we ate turnip or rutabaga with every winter Sunday dinner. My father and brother were both strictly meat and potatoes kind of guys, but the one vegetable my dad loved was turnip. So every week my mother would boil the turnips, mash them, add a spoonful of brown sugar and then serve them with roast beef and plenty of gravy. I think we ate them only on Sunday because my mother wanted the gravy to cover the taste of the turnips. Such are the compromises in a marriage. I don't believe my mother ever considered preparing turnip in any other way, and I doubt my dad would have eaten it if she did.
Now that I shop for my vegetables at the farmers' market, I find young tender (turnips) that bear very little relation to the huge hard bulbs we used to get in the depths of winter. I got a mixture of yellow and white turnips from the farmer I think of as my stinging nettle guy and made this delicious soup. I added a bit more cayenne pepper than the recipe called for because my husband and I like a bit of heat. I like to think that my dad might even have liked this.
Creamy Turnip Soup
2 tbsp olive oil
1 1/2 lb turnips, peeled & cut into 1-inch cubes
1 large onion, diced
1 tbsp butter
pinch of sugar
2 garlic cloves, minced
2 tsp paprika
1 tsp dried thyme
1/8 tsp cayenne pepper
2 cup chicken broth
1 1/2 cup half & half
salt and pepper to taste
1 tbsp olive oil
1 tbsp butter
1/2 onion or 2 shallots, thinly sliced
- In a soup pot heat the olive oil over medium-high heat. Add the turnips & onions cooking until they just start to brown. Reduce heat to medium-low and add butter, sugar & garlic. Cook until the turnips & onions are a caramel color.
- Add the paprika, thyme & cayenne cook until fragrant, just about a minute. Add the chicken broth & bring to a simmer. Partially cover & let simmer until the turnips are soft, 10 - 20 minutes.
- Using either an immersion blender, blender or food processor purée the soup until smooth. Add the half & half. Add salt & pepper as needed & heat through.
- Fry the sliced onions in the butter & olive oil until crispy. Sprinkle on each serving of soup.
Difficulty Level: Easy
From the Website: A Good Appetite
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Soup of the Week: Golden Beet
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