Another Sunday has passed and the weather went from 70 on Saturday to 34 today, Sunday. So you guessed it, here is another tasty soup recipe. One of my weekend rituals is going to the farmer’s market to pick up fresh locally grown produce. The weather has brought the bustling 3 row packed market down to 1 row of local farmer’s. Once I laid eyes on the beautiful turnips below I knew my soup this week had to include them. Did I mention for all 4 turnips I paid only $2!
The below turnip soup was meant to be when I was reading the December issue of EatingWell. There was a huge section of turnip recipes. I have never cooked with the amazing root vegetable and only thought of them as a compliment to a roast. If you have not tried turnips I would highly recommend you give them a shot and try this recipe. Turnips also have amazing health benefits including a great source of Calcium, B Vitamins, and Potassium, plus they are a fraction of the calories of a normal potato.
Recipe slightly modified from EatingWell.
- 4 Medium-Large Turnips: Pealed and cut into small cubes
- 2 TBS Olive Oil
- 1 TBS Butter
- 1 Medium Onion: Pealed and diced
- 1/2 TSP Dried Rosemary
- 1/2 TSP Salt
- 1/2 TSP Pepper
- 4 Cups Chicken Stock: Reduced Sodium
- In large stockpot: Heat Olive Oil and Butter
- Add: Onions and cook until clear and slightly brown
- Add: Turnips, Rosemary, Salt, and Pepper. Stir and combine
- Cover: Cook for 10-15 minutes stirring occasionally
- Add: Chicken Stock and increase heat to High and bring to a boil
- Reduce Heat and Simmer: Cook 10-15 minutes until turnips are tender
- Using immersion blender cream soup
- Serve with oyster crackers