- Recipes
- Shows
Popular Shows
- Articles
Main Categories
- Jewish Learning
Popular Articles
-
Login/Register
2 tablespoons unsalted butter
1 small yellow onion, finely diced
1 teaspoon chopped fresh thyme
1 bay leaf
salt
ground white pepper
1 pound (500 grams) turnips, peeled and cut into 1/2-inch (12-millimeter) chunks
2 tart apples, such as Braeburn, Granny Smith, Jonagold, or pippin, peeled, cored, and quartered
1/2 pound (250 grams) Yukon gold potatoes, peeled and quartered
2 tablespoons crème fraîche
2 tablespoons chopped fresh flat-leaf (Italian) parsley
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.
Add the turnips, apples, potatoes, a pinch of salt, and one cup (eight fluid ounces/250 milliliters) water.
Cover and simmer until the vegetables and apples are tender, 10–15 minutes.
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.
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.
Ladle into bowls, and garnish with the crème fraîche, and chopped parsley. Serve right away.
Excerpted from Cooking from the Farmer’s Market by Jodi Liano and Tasha DeSerio
How Would You
Rate this recipe?
Please log in to rate
Reviews