Hi everyone! Hope you’re enjoying the CSA as much as I am! How about them turnips? Do you love them, hate them, or fall somewhere in between?
We roasted these up last night and ate some, but held onto enough to try out this soup.
The simmer time is only 20 minutes, as we’re working with already roasted turnips!
A quick blend and voila!
Serve with salt, pepper and a small sprig of thyme. I’m sitting with a bowl as I type this and can tell you that it tastes even better the next day!
Ingredients:
- 3 cups roasted turnips
- 4 cups ham hock stock, (chicken or veggie would work too)
- 1/4 cup heavy cream
- 3-4 garlic scapes, 2 tbsp diced onion, 1 chopped shallot or 1 small leek (white and light green parts chopped and washed)
- salt and pepper to taste
- olive oil
Sauté onion, scapes, shallot or leek in a drop of olive oil in a large soup pot stirring frequently to soften but not brown, about 5-10 minutes depending on your ingredient of choice.
Add in turnips and stock, bring to a boil and reduce to simmer for 20 minutes.
Carefully puree the entire soup in a blender until smooth (in batches if necessary).
Return soup to the pot and stir in the cream. Serve warm.