This soup is hearty, creamy, and perfect for a chilly day. The turnips blend beautifully with potatoes, creating a smooth and subtly sweet base.
Yields: 6 servings Prep time: 20 minutes Cook time: 30-35 minutes
Ingredients:
- 2 tablespoons unsalted butter
- 1 large onion, chopped
- 2 cloves garlic, minced
- 3 medium turnips, peeled and cubed (about 4 cups)
- 2 medium russet potatoes, peeled and cubed (about 3 cups)
- 6 cups vegetable broth (or chicken broth)
- 1/2 cup heavy cream (or milk for a lighter version)
- 1/2 teaspoon dried thyme
- Salt and freshly ground black pepper to taste
- Fresh chives or parsley, chopped (for garnish)
- Croutons (optional, for serving)
Instructions:
- Sauté Aromatics: In a large pot or Dutch oven, melt the butter over medium heat. Add the chopped onion and cook until softened, about 5-7 minutes. Add the minced garlic and cook for another minute until fragrant.
- Add Vegetables & Broth: Stir in the cubed turnips and potatoes. Pour in the vegetable broth and add the dried thyme. Bring the mixture to a boil, then reduce the heat to low, cover, and simmer for 20-25 minutes, or until the vegetables are very tender.
- Blend the Soup: Carefully use an immersion blender to blend the soup directly in the pot until smooth and creamy. If you don’t have an immersion blender, transfer the soup in batches to a regular blender (be cautious with hot liquids), blend until smooth, and then return to the pot.
- Finish with Cream: Stir in the heavy cream (or milk). Heat gently for a few minutes, but do not boil after adding the cream.
- Season: Season the soup with salt and freshly ground black pepper to taste.
- Serve: Ladle the hot soup into bowls. Garnish with fresh chopped chives or parsley and a few croutons, if desired.
Enjoy this cozy and delicious soup!