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?
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!
- 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.