Autumnal Soups: Part 3
This is the third part of three posts featuring fall ingredients and simple soups.
Turnip Potato Soup
Poor turnips! No one likes them, right? Actually, turnips are quite delicious in this soup and, they pack a great nutritional punch with potassium and Vitamin C.
6 T. unsalted butter
4 medium onions, thinly sliced
3 lbs. fresh, young turnips (peeled or not, depending on your preference)
1 1/2 lbs. potatoes (peeled or not, depending on your preference. Peel conventional potatoes.)
6 C. chicken stock
1/4 t. ground nutmeg
1/4 C. finely shredded basil, for garnish
In a Dutch oven, melt the butter until it foams. When the foam subsides, add the onions and cook over moderate heat until softened but not browned, about 5 minutes. Add the turnips and potatoes and stir to coat with the butter. Add 1 t. of salt, cover and cook, covered, over low heat, stirring occasionally, until the vegetables are tender, about 20 minutes.
Stir in the stock and bring to a simmer. Cover partially and cook over moderate heat until the vegetables are very tender, about 10 minutes. Cool slightly.
Puree the soup in a blender or with an immersion blender OR just use a potato masher to mash the potatoes and turnips up. Add salt and nutmeg. Reheat. Ladle into shallow bowls and garnish with basil before serving.