
Turnip, Apple & Potato Soup
- Cooking and Prep: 1 h
- Serves: 4
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Contains:
Ingredients (11)
Main ingredients
Start Cooking
Prepare the Soup
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In a heavy pot over medium-low heat, melt the butter. Add the onion, thyme, bay leaf, and a pinch of salt and sauté until the onion is tender, about 12 minutes.
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Add the turnips, apples, potatoes, a pinch of salt, and one cup (eight fluid ounces/250 milliliters) water.
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Cover and simmer until the vegetables and apples are tender, 10–15 minutes.
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Add four more cups (32 fluid ounces/one liter) water, raise the heat to high, and bring to a boil. Reduce the heat to low and simmer, uncovered, for 20 minutes. Let cool slightly.
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Working in batches, purée the soup in a blender. Return to the pot and reheat. Thin the soup with water if necessary, season with the salt and white pepper.
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Ladle into bowls, and garnish with the crème fraîche, and chopped parsley. Serve right away.
About
Excerpted from Cooking from the Farmer’s Market by Jodi Liano and Tasha DeSerio