The Jan/Feb issue of Backwoods Home magazine had an article about soups and one of the recipes shared was this turnip soup. I had just started a batch of veggie broth which wasn’t going to be ready for hours, so I ended up using 3 bullion cubes in mine. If you don’t you may want to add some sodium to yours, I’m thinking I’d probably use garlic salt. It turned out really good. I loved how thick and tasty blending part of the root veggies made it. I wouldn’t have minded more chunks though and would probably cube an extra turnip or potato next time to make it a little heartier.
3 Tbsp olive oil
1 onion, minced
3 cloves garlic, minced
2 Tbsp flour
4 cups vegetable stock
1 sprig basil
1 cup milk
Peel and cube potatoes and turnip. Add half the turnip and all the potatoes to a small sauce pot, and add just enough water to cover. Bring to boil. Cover and simmer until very soft. Puree with the liquid.
Meanwhile, add oil to soup pot. Saute onion and garlic until soft. Add reserved turnip cubes. Sprinkle with flour and stir until absorbed. Slowly add vegetable stock and cook until thickened. Add basil and pepper. Bring to boil, then reduce heat and simmer until turnip is tender.
Add pureed mixture and milk to the soup pot and heat through.