Cream of Turnip Soup
Ingredients
- 1 pound turnips, scrubbed and cut into even-sized dice
- 1/2 cup of the turnip leaves, roughly chopped
- 1 onion, peeled and chopped
- 1 tablespoon butter
- 4 tablespoons yogurt
- Salt and pepper to taste
- Grated nutmeg to taste
- Sour cream for garnish (optional)
- Chives for garnish
Instructions
In a large saucepan, melt the butter and add the onion. Cover and cook for five minutes. Add the turnips and leaves, and cook for another 5 minutes. Add 3-3/4 cups of water and raise the heat. Bring mixture to a boil, lower heat, and simmer for about 20 minutes (or until the vegetables are tender). Puree the soup in a blender and return to the pot. Add the yogurt, salt, pepper, and nutmeg. Serve with a dollop of cream on top, along with some chives. Note: If you don't have fresh turnips, substitute watercress for the leaves.
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