Tis the season for root vegetables here in my neck of Upstate New York! Roasting the turnips converts what can be a bitter or smelly cabbage-like veggie into a rich sweet addition to a creamy soup. Potatoes give this recipe a nice base, the two together complement and balance each other. Since we’re currently in-between two major snow storms (another one is brewing for Sunday into Monday) a hearty soup hits the spot!
RECIPE: Creamy Roast Turnip and Potato Soup
1 lb fresh turnips
1 lb fresh potatoes
2T butter or oil
4 cloves garlic, chopped
½ cup chopped onion
6 cups water or broth
½ tsp dried thyme
2 tsp salt (less if using seasoned broth)
¼ tsp pepper
2 cups cream
1. Preheat oven to 425.
2. Peel turnips, cut into large chunks and place on lightly oiled baking sheet. Roast for about 30-40 minutes – you want them just lightly starting to color, and soft to the fork.
3. While the turnips are roasting, wash potatoes, peel off any bad spots, and dice. In your soup pot, heat the butter or oil and add the chopped onions. When they start to get translucent, add the garlic, and saute for a minute or two. Now add the diced potatoes, and the water or stock, along with the salt and pepper if using.
4. Bring to a simmer, and cook until the potatoes are soft. Add the turnips now if they are done, and simmer together with the potatoes a few minutes more to blend the flavors.
5. Remove soup from the heat, and puree in a blender or with an immersion blender in the pot, until all is smooth. Put the pot back on the burner, turned to low. Stir in the cream and heat through. Taste and check the seasoning, adding salt and pepper as needed.
6. Serve hot, with a nice crusty bread and a salad and you have a complete meal. Creamy turnip and potato soup freezes well, just reheat on medium to avoid scorching.